Suillus granulatus

Edible

(Nothing to get very excited about. Better dried than fresh.)

Suillus granulatus

(Granulated Slippery Jack)

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Suillus granulatus, or certain members of this species complex, are the most common mushrooms found in western New Mexico through most of the early part of the mushroom season. As manifested in western New Mexico this mushroom generally has a far more yellow cap than in specimens depicted from elsewhere. In the white mountains of Arizona the cap tends to be more of a beige. It seems fairly obvious that further classification needs to be done on this cpecies complex in the southwest. Fresh, this is one of the blandest mushrooms I have ever eaten. It is usable after drying for a nice general mushroomy flavor and works well in soups and sauces when reconstituted. Some authorities say some individuals can develop gastric disturbances from this species, but I never have. It is often recommended that the skin of the cap (which can be rather viscid when moist) be peeled prior to eating this mushroom, but I rarely bother and have never had any problems. I have found this species under oak, ponderosa pine, piñon, juniper, fir and aspen. It apparently associates with a wide variety of host trees.

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Contents of this Page

Common Names - Common names listed for many languages

Descriptions - Links to descriptions of this species in many languages

Photographs - Links to photographs of this species on the web

Drawings and Paintings - Links to illustrations of this species on the web

Postage Stamps - Links to postage stamps showing this species on the web

Recipes

Recipes on the Web - Links to recipes for this species on the web (in many languages)

My Own Recipes:

Getrocknete Körnchenröhrling mit Semmelknödeln (Dried Granulated Slippery Jacks with Bread Dumplings)

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NOTE REGARDING INFORMATION ON THIS PAGE

The following information and links are compiled by B.W. Freyburger of Gallup, New Mexico, who regularly collects Suillus sp. during the late summer and fall in the mountains near there. Please notify him of persistently dead links, additional links regarding this species, or errors in information or links herein through email by clicking on his name above. This site contains links to other sites which are not authored by or controlled by the webmaster of this site. Unfortunately these sites sometimes diasppear or or are reorganized or moved leaving the link nonfunctional. I try to check for dead links and update or remove them as often as possible. Information, recipes, photographs, illustrations, and other material on these sites is likely subject to copyright protection. Please respect the legal rights of persons creating this material. This site also utilizes some clip art obtained from sources which identified it as public domain or authorized for use on non-commercial sites. If you notice any material on this site which you believe to be used in violation of copyright laws please notify the webmaster immediately. Some clip art appearing here is original. All original material contained on this page not otherwise copyrighted is ©2001 by B.W. Freyburger. All rights reserved.

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Common names:

Basque: pinudi-ondo bikordun

Catalan: molleric granellut, bolet de bou

Czech: klouzek ovèí, klouzek zrnitý

Danish:

Dutch:

English: granulated slippery jack, granulated bolete

Finnish:

French: bolet granulé

German: körnchenröhrling, körnchen-röhrling, schmerling, ringloser butterpilz

Hungarian:

Italian:

Japanese:

Norwegian: ringløs smørsopp

Polish:

Yugoslavian (Serbian?):

Slovakian: masliak zrnitý

Slovenian:

Spanish: boleto viscoso de pie granuloso

Swedish:

Turkish:

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Descriptions:

Links to descriptions of Suillus granulatus on the web in many languages.

Basque

Catalan

English

Finnish

French

German

Italian

Norwegian

Polish

Spanish

Swedish

Click for Full-Sized Photograph

These specimens from Greece have a less yellow pileus than those in the area where I usually collect mushrooms.

Photograph by Angelos Papadimitriou from Mushrooms in Greece

Used by permission of Angelos Papadimitriou.

Index of Angelos Papadimitriou Mushroom Photographs on this site

Other Photographs of Suillus granulatus by Angelos Papadimitriou

Photographs:

Links to photographs of Suillus granulatus on the web.

Click for Full-Sized Photograph

Photograph by Angelos Papadimitriou from Mushrooms in Greece

Used by permission of Angelos Papadimitriou.

Index of Angelos Papadimitriou Mushroom Photographs on this site

Other Photographs of Suillus granulatus by Angelos Papadimitriou

Drawings and Paintings:

Links to illustrations of Suillus granulatus on the web.

Click for Larger Photograph

Note: These specimens were collected from the White Mountains in Arizona and are more beige than the yellow typical of western New Mexico specimens.

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Postage Stamps:

Links to postage stamps depicting Suillus granulatus on the web.

A Rather Bug-Eaten Specimen

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Recipes:

THE MANDATORY DISCLAIMER

On mycophagy:

There is a saying in German that translates roughly as "All mushrooms are edible, but some kinds only once." Put another way, there are old mushroom hunters and there are bold mushroom hunters, but there are no old bold mushroom hunters.

Don't overdo it. Most adverse reactions I have had to wild mushrooms have usually been tied to over-consumption. Most of all, if you aren't absolutely sure what it is, it is generally wiser not to eat it. When in doubt throw it out.

On storing Suillus granulatus:

On cooking Suillus granulatus:

B.W. Freyburger

Photograph by John C. Tacoma, copyright held by Indiana University

(see http://www.ulib.iupui.edu/special/mss019.html).

Recipes on the Web:

See also recipes listed for Suillus lakei and Suillus luteus.

Links to recipes using Suillus granulatus appearing on the web.

Czech

English

French

German

Italian

Polenta con i "Pinaroli"

Spanish

Swedish

Photograph by John C. Tacoma, copyright held by Indiana University

(see http://www.ulib.iupui.edu/special/mss019.html).

Recipes on the Web Calling for Boletes Generally:

Astolfo Rueda's Chicken Soup

Baked Kasha and Mushrooms

Consommé with Mushrooms

Duxelles

Eggs Stuffed with Duxelles

FUNGHI PORCINI al TEGAME

Mushroom and Pecan Paté

Mushroom Bread Pudding

Pickled Mushrooms With Sauce

Tomato-Mushroom Sauce

Veal steaks with mustard sauce and mushrooms

Venison Stew With Spätzle

Photograph by John C. Tacoma, copyright held by Indiana University

(see http://www.ulib.iupui.edu/special/mss019.html).

Here is one of my favorite recipes:

Getrocknete Körnchenröhrling mit Semmelknödeln (Dried Granulated Slippery Jacks with Bread Dumplings)

Serves 4

This is a recipe that draws upon the south German roots of my father's family. This recipe works very well with dried Suillus granulatus. It also woeks very well with dried Leccinum insigne or Boletus barrowsii. I do not suggest using fresh Suillus for this dish (or most dishes) because I find them to be almost completely flavorless. Drying appears to concentrate their flavor and they remain very flavorful after being reconstituted.

For the dumplings:

1 lb. loaf French bread or about 8 dry rolls (somewhat stale is preferable)

1 cup milk (or more if needed)

2 eggs, beaten

1 tsp. salt

1 tbsp. fresh Italian parsley, finely chopped

1/2 cup onion, finely chopped

4 tbsps. butter

Thinly slice bread and tear slices into coarse pieces or coarsely chop rolls. Place in a large bowl. Fry onions in butter until transparent. Add chopped parsley and cook only briefly before pouring into bowl over bread or rolls. Add eggs and milk to bowl and stir to mix. Let soak for a few minutes (you can begin soaking the mushrooms and chopping onions for the mushroom sauce). Make sure bread mixtuire is well moist and thoroughly mixed. Then shape into round dumplings about the size of an egg. Steam dumplings over boiling water 20-25 minutes. I usually use a Chinese bamboo steamer over a wok but any appropriate steaming equipment should work.

For the mushroom sauce:

1 oz. dried Suillus granulatus

1 cup warm water

2 oz. bacon

1/2 cup onion, chopped

1/4 cup fresh Italian parley, chopped

1/2 cup sweet cream

Soak dried mushrooms in warm water 15-30 minutes depending on size (until thoroughly rehydrated). Fry bacon in skillet until crisp and remove, crumble, and set aside, reserving grease in skillet. Return skillet to heat and add chopped onion and fry until transparent. Mix reconstituted mushrooms in soaking water well to remove any dirt, remove, and slice if large (I generally slice mine before drying), reserving soaking water. Add mushrooms to skillet with onions and fry until onions just begin to brown. Pour mushroom soaking water gently into another container to remove any grit or sand that has settled to the bottom and add to skillet. Dispose of the gritty water from the bottom of the soaking container. Return crumbled cooked bacon to skiillet and add chopped parsley and cream. Cook, stirring, until slightly thickened.

Place steamed dumplings on a warm platter and top with mushroom sauce.

See also recipe for Cream of Leccinum Soup which also works very well with dried Suillus granulatus.

Photograph by John C. Tacoma, copyright held by Indiana University

(see http://www.ulib.iupui.edu/special/mss019.html).

Updated December 29, 2001