Description
Genus: Suillus
Species: salmonicolor
- Species 2: subluteus
- Species 3: pinorigidus
Common Name: “Slippery Jill”
Tells: Orange/yellow (i.e. ‘salmon’) cap flesh (stem flesh more tan high up). Stem has a viscid ring w/white bottom strip & red-brown dots/smears.
Other Information: Viscid orange-yellow to brown cap. Yellow/salmon pores age to brown, DNS, & are small for a suillus. Likes pine.
Edibility: Choice. Has a nice lemony flavor after the cap skin is removed.
Science Notes: The southern species S. cothurnatus has been split, with the dominant half being merged into S. salmonicolor and the stouter, winter-fruiting variety being [almost] elevated to its own species S. hiemalis (Nom. Prov.). Follow the link for an explanation of why it is still a provisional name.
CHEMICAL TESTS:
- NH4OH (Ammonia): Cap skin turns purplish red and then darkens to purplish black. Cap flesh turns dark purplish red.
- KOH: Cap skin turns purplish red and then darkens to purplish black. Cap flesh turns dark purplish red.
- FeSO4 (Iron Salts): Cap skin turns dull, dark brown. Cap flesh turns the same brown or a bit darker.
Links:
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Got something to discuss?
Common on Cape Cod but hardly choice here. Could be different trees or soil in WPA?
This species is actually kind of rare in W. Pa. You probably know it better than we do out here. The “Choice” designation comes from general opinion in the literature and what some expert cooks have said in conversation. Tastes vary.