Suillus salmonicolor (“Slippery Jill”)

Orange/yellow (i.e. ‘salmon”’) cap flesh & stem flesh by the base (more tan between). Stem has a viscid ring & red-brown dots/smears.

SKU: Suillus salmonicolor Categories: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,

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.

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:

National Audubon Society Field guide to Mushrooms, Gary Lincoff 589 Mushrooms of West Virginia and the Central Appalachians 286 North American Boletes 271 348

Got something to discuss?


Guest
Mark H Zanger
11 months 2 days ago

Common on Cape Cod but hardly choice here. Could be different trees or soil in WPA?

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Scott Pavelle
11 months 1 day ago

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.