^u^ Perhaps my new favorite genera of fungi is that of the Suillus clan, and by far the most universally-known and beloved species in that genus is the Suillus luteus, commonly known as the Slippery Jack mushroom! Not only does it fruit frequently and abundantly in its season, it is also incredibly wide-spread. It grows in association with spruce and pine trees throughout North America, Europe, and Asia, and is also known to have closely-related and nearly-identical South Asian and Northern African species. In the eastern U.S. it is introduced from Europe, mostly growing with also-introduced Scots Pines. It's a similar case in Australian and South Africa--making them a readily available and common urban mushroom.

Suillus luteus identification traits:
-Mycorhizzal partner with a variety of pine and spruce trees, especially Scots pines, Eastern white pine, blue spruce and red pines. If you find a mushroom like this in complete absence of any pines, odds are you have a related but different species. (for example, the Larch Bolete, which favors larches instead of pines)
-A brown to reddish slimy cap, which grows rounded and is usually about 1.5 to 3 inches across.
-Pore surface is lemony-yellow when freshly exposed, becoming a sienna yellow with age.
-Possesses a partial veil on the stem. When in the young button stage this veil seals off the pore surface from stem to cap edge. This veil tears loose at the cap edges and remains on the stem. The veil, when recently torn, is whitish and chunky, and it gradually degrades into a dark purplish ring as the mushroom matures.
-Sturdy, chunky stem that is typically tan in color, narrower than the cap. Like many Suillus, the Slippery Jack has many specks on the stem called glandular dots, easily brushed off and harmless.

It is adviseable, when harvesting any Suillus, to remove the pore surfaces and the slimy cap skin before cooking. Some people are sensitive to the mucilaginous surface and get gastrointestinal upsets from eating it. Additionally--removing the pores and discarding them back outdoors promotes the spread and maintaining of the species.

The Slippery Jack has a very long season--being found in clumps between midsummer and into autumn. It usually waits until multiple drenching rainfalls before it has a good flush, and when it fruits it usually makes pounds upon pounds of edible mushrooms from a single organism. It's important to harvest them fresh, as they are also popular mushrooms with slugs, beetles, and other insects which can hollow out the mushroom from within before its even picked! XD

It is possible to be allergic to Slippery Jack and other Suillus--be sure to test a small amount first if eating these mushrooms for the first time. It is also recommended to dry them first before reconstituting and cooking--this enhances their natural woodsy and savory flavor. :D

^w^ I loved drawing these bebs--Suillus species are such beauts! There will be further Suillus and Boletus species sheets in the future.