eat-bolete Posted October 4, 2015 Report Share Posted October 4, 2015 1. Suillus (photos 1-5)? Very slimy, thick layer of slime that stretches and peels off relatively easy. Flesh is orangish color. Smell is pleasant. 5th photo was taken at home after slime has been peeled off. 2. Some kind of milky (photos 6-8). Milk turns yellow/green. 3. These grow at the base of oaks (photos 9-15). VERY thick jellowy layer of slime that bleeds red. Yhis top layer peels off extremely easy. Flesh texture is not very woody, kind of like mature "chicken". Quote Link to comment Share on other sites More sharing options...
eat-bolete Posted October 4, 2015 Author Report Share Posted October 4, 2015 Sorry, I just realized I posted in the wrong place, I hope it's no biggie. Is the last one Fistulina hepatica? how would you vook it? Quote Link to comment Share on other sites More sharing options...
dualsetters Posted October 5, 2015 Report Share Posted October 5, 2015 Sorry, I just realized I posted in the wrong place, I hope it's no biggie. Is the last one Fistulina hepatica? how would you vook it? That's my first thought, but I've never found one. Think they're sposed to be good.. Quote Link to comment Share on other sites More sharing options...
Dave W Posted October 5, 2015 Report Share Posted October 5, 2015 Last one if Fistulina hepatica. It's actually best when raw.... although I hesitate to recommend eating any raw wild mushroom, on account of various contamination risks. I rarely find these around here. Someone once told me this type is common on Long Island. First one (bolete) is a species of Suillus, possibly S. salmonicolor (S. subluteus in older guides). S. luteus is another possibility. These types of sticky/slimy "Slippery Jacks" are edible as long as the slimy cuticle and partial veil are removed. Pale milky with white-to-yellow latex is the toxic L. chrysorrheus. Quote Link to comment Share on other sites More sharing options...
eat-bolete Posted October 5, 2015 Author Report Share Posted October 5, 2015 Thank you. Eating raw is quite scary. Looked up recipes, most say to fry up with onions and garlic, some to boil and thicken sauce with butter at the end. Will probably parboil first to remove some acidity. Quote Link to comment Share on other sites More sharing options...
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