Page 241 - The Forager’s Guide to Wild Foods
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Fat Jack, Suillus

                caerulescens (SUILLACEAE)






















                                                                                              Dick Culbert, CC-BY-2.0













                                                                                                  Gabi Ford


                                                                                                  Gabi Ford


        FAT JACK grows in western North America, from Brit-     late. Towards the base, it is smooth to fibrillose and
        ish Columbia to California. Tolerant of cold tempera-   brownish. When cut, the tissue near the base gradu-
        tures, it fruits during the fall and winter under Doug-  ally stains blue.
        las firs. It occurs in scattered or dense groups and is
                                                                VEIL: The veil often leaves a median to superior ring
        often accompanied by S. ponderosus.                     on the stem. The ring is fibrillose, whitish to dull yel-
        CAP: The cap is 2-6 inches (5-15cm) broad and con-      low, and never slimy.
        vex,  becoming  nearly  flat.  Its  surface  is  smooth  or
                                                                SPORES: 8-11  x 3-5 µ, elliptical  to spindle-shaped,
        streaked with fibrils or scales, and fairly viscid when
                                                                smooth; Spore print: cinnamon-brown
        moist. Cap color is dull reddish-brown, light brown, or
                                                                EDIBLE PARTS: cap, stem
        yellow-brown, with paler yellowish margins. Green-
        ish smudges may appear  when temperatures drop.         HOW TO EAT: Fat Jacks can taste mild or slightly lem-
        Veil  remnants  sometimes drape  from the margins.      ony. Harvest young, firm mushrooms.
        The thick, pale yellow flesh stains pinkish to brown-   FAT JACKET POTATOES: Ingredients: potatoes, butter,
        ish when cut.                                           mushrooms (sauteed), sour cream, dill. Poke potatoes
        PORE SURFACE: The  angular  yellow pores age to         all over with a fork; coat with butter. Double-wrap in
        brownish. Measuring 0.04-0.08 inches (1-2mm) wide,      aluminum foil and cook on hot coals (30-60 min). Pile
        they are adnate to decurrent and sometimes radially     sauteed  mushrooms  onto baked  potatoes.  Top with
        arranged. When bruised, they turn reddish-brown or      sour cream and dill.
        brown.                                                  POISONOUS LOOK-ALIKES: Similar mushrooms with
        STEM: The stem is equal or tapered in either direc-     orange/red pores that bruise blue/black, or a peppery
        tion, measuring 1-3 inches (2.5-8 cm) long and 0.4-     taste may be deadly. Some edible “with caution” Suil-
        1.2 inches (1-3cm) thick. It is solid and bruises brown.   lus species cause severe gastric upset in some people:
        Above the ring, the stem is yellow and finely reticu-   S. luteus, S. neoalbidipes, S. tomentosus.

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