Slippery Jacks

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suillus luteus

Slippery Jacks Over Rice

Recipe courtesy of Heather Sielicki

This recipe is for sauteed slippery jacks served on wild rice. I cooked them in a roux and it was perfect for containing their moisture and keeping them from turning to mush. We didn’t peel the skin off and they were fine; not slimy at all, but they were picked in drier times. I’ve seen people par-deyhdrate them before cooking and that can yield an even better texture. The mushroom’s flavor is quite bland but held the other flavors well.

ingredients

  • 1 1lb suillus luteus (aka slippery jacks)
  • 1 cup chicken, vegetable or beef broth
  • 1 cup white wine
  • 2 tablespoons butter, divided
  • 4 large shallots, minced
  • 4 large cloves of garlic, minced
  • 2 tablespoons chopped parsley
  • 3 tablespoons flour
  • Salt and fresh ground black pepper

preparation

Heat a tablespoon of butter in a large, heavy skillet over medium heat. Add the shallots and garlic and sauté for 2-3 minutes. Add the mushrooms, a pinch of salt and sauté for 6-8 minutes, or until the mushrooms have released their liquid. If the pan isn’t large enough, saute mushrooms in batches. Add the second tablespoon of butter and, when melted, add the flour. Stir rapidly, letting the flour thicken with the butter into a paste. Slowly pour in the white wine, whisking rapidly. Cook over medium-low heat, whisking, until the mixture thickens. It should thicken to the consistency of a thick gravy. Add a little water or broth if it becomes too thick. Add the chopped parsley, stirring until wilted. Season to taste with salt and pepper. Serve over wild rice – use whatever mix you like or make your own for this.

More Slippery Jack Recipes:

  • Pappardelle with fresh forest mushrooms recipe
  • Omelette with Weeping Bolete Mushrooms Recipe

Cascade Mycological Society on Pinterest.

Wild Mushroom CookbookCascade Mycological Society Wild Mushroom Cookbook

The Cascade Mycological Society Wild Mushroom Cookbook is available for sale online.

The book features over 184 pages filled with one-of-a-kind recipes, plus anecdotes, tips, and full-color photographs featuring foraged, wild-crafted mushrooms from our geographic region. It is organized by season and contains beautiful color photographs printed on 100# Gloss Book stock with lay-flat spiral binding. The contents are thoroughly and thoughtfully indexed. All profits from the sale of the book will go towards supporting the CMS grant and scholarship programs. It is dedicated to Freeman Rowe, whose love of learning and teaching the beauty and diversity of fungi has touched so many of us.

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