30/04/2026
Slipperies are found in pine plantations across south-eastern and south-western Australia, under older trees where the pine needles are thicker. Depending on conditions (temperature and rain), they are in season from April to June. The Jacks are commonly found in clusters, growing one on top of the other, while the Jills and the cows tend to grow in groups but more dispersed. The older ones (three to seven days old) tend to get infested with slugs, so be quick to beat the these produce loving competitors.
The Suillus mushrooms are part of the boletus group (like the porcini), and unlike common field mushrooms (agarics group) they have pores in the underside. These pores are essentially small tubular holes that produce and expel spores when the mushroom is mature. When you look at it, this appears like a fine sponge.
The main difference between slippery Jack, Jill and cow is that slippery Jack has a ‘skirt’, or ring around the stalk (annulus), while slippery Jill does not have a ring but fine grains dot the stalk and slippery cow has neither ring nor grains. You are looking out for a slimy mushroom growing under pine needles, with a sponge-like underside that is off-white turning a dirty-yellow.
There are several under-described native bolete mushrooms that grow in symbiosis with eucalyptus and other native trees. Please make sure you harvest from a pine forest or near a pine tree so as not to misidentify.
There are so many recipes for pine mushrooms, from simple fry-ups and risotto to mushroom pies.
There are also several ways to preserve this seasonal bounty. You can fry them in a pan and then freeze. You can add to soups, air-dry or dry them in a dehydrator. My favourite way to preserve them is to dehydrate until bone dry then blend until you get a powder of umami deliciousness.
Please note that it is best to peel the skin from these mushrooms before eating, as they can be heavy to digest. Sometimes, if the specimens are not so fresh, it is also advisable to remove the spongy underside.
A regularly cooked meal in Autumn at my house is ‘Slippery Risotto’. Such a warming, easy and tasty meal after a big day foraging in the forest.
See link in bio :)
