Foraging for "Fat Jacks" (Suillus caerulescens) in Sonoma, California скачать в хорошем качестве

Foraging for "Fat Jacks" (Suillus caerulescens) in Sonoma, California

2020 has been a strange year to say the least. It has also been an unusual mushroom season. Things were ramping up in mid January after a slow start, but came to a screeching halt during the driest February on record here in California (thank you climate change). . Fortunately we got a touch of spring rain in April and some mushrooms to go with it. Surprisingly, the most copious mushroom I found was one that I am used to seeing only in fall and winter, a #FatJack or #Suilluscaerulescens (Suillus are commonly referred to as Slippery Jacks). This mycorrhizal bolete associates with Doug-Fir across North America. They have brownish yellow streaked caps that are usually viscid (slippery) and a yellow pore surface that stains brownish red when bruised. The pores are angular and radially arranged (but not boletinoid). Their stems will stain blue (~30-60s) at the base when cut, this is unusual for Suillus species. It can look similar to Suillus ponderosus (also edible and good) but ponderosus has a darker annulus and more vividly yellow pores. It was inspiring to see the caerulescens popping up with tremendous enthusiasm, probably trying to make up for an interrupted season. . . Suillus species are not generally considered prime edibles in comparison to the King Bolete “Porcinis”, but I have a confession to make. I don’t actually like fresh porcini; it always ends up tasting bitter to me no matter how I cook it. I far prefer the flavor of Suillus species even if the texture can be a bit slimy. My strategy for cooking is to brush them under running water till clean then dry sauté low and slow, rendering off the liquid and polysaccharides. Once the mushrooms start sticking to the pan, add some fat and ramp up the heat to get the crispy. Suillus species can also make an excellent “mushroom leather” product that stores well (recipe is in @chadateit’s “The Mushroom Hunters Kitchen”). I ended up pickling some of these and drying the rest. Just stoaked to have found a significant fruiting of a mushroom in April.