MycoNote

This English version was machine-translated from Ukrainian, so a few things may read a little off.

Suillus clintonianus (Suillus clintonianus)
Photo: Walt Sturgeon (Mushroom Observer) · CC BY-SA 3.0 · source
Edible

Suillus clintonianus

Under review

Updated October 3, 2026

Passport

Edibility
Edible
Season
Jul — Oct
Hymenophore
Pored
Cap color
Brown
Size
Medium (5–15 cm)
Smell
Pleasant
Reviewed
Under review

Quick answers

Where to look?

Conifer forest, Mixed forest

When does it appear?

Jul — Oct

Active months: July, August, September, October.

How to recognize it? Three signs

  • Cap color: Brown, Dark brown
  • Cap shape: Convex
  • Smell: Pleasant

Fruiting season

Jan
Feb
Mar
Apr
May
Jun
Jul
Aug
Sep
Oct
Nov
Dec

July – October

Description

Suillus clintonianus is a handsome edible mushroom with a glossy chestnut cap, and its whole life is bound up with larches. Like all true slippery jacks, it forms mycorrhiza with conifers, but it picks larch as its partner, so look for it wherever these light-needled beauties grow — in shelterbelts, parks, plantations and mixed woods. You'll recognize it easily by its bright, almost lacquered cap of deep reddish brown and the telltale ring on the stem — the trace of a veil that protected the tubes when the mushroom was young.

In Ukraine, Suillus clintonianus turns up wherever people have planted larch — in forestry plantations, arboretums and planted stands all over the country, from Polissia to the Carpathians. It fruits in the second half of summer and in autumn, and it appears most abundantly in September after cool rains, often in large, close-knit groups under a single tree.

In terms of edibility, Suillus clintonianus counts as a good edible mushroom. Its tender yellowish flesh has a pleasant, mild flavor, and the mushroom is great for frying, pickling and soups. As with other slippery jacks, it's worth peeling the slimy skin off the cap before cooking — it makes dishes unpleasantly sticky and can taste bitter. Young, firm specimens are the most prized, since with age the flesh turns spongy and is often infested with larvae.

Cap

The cap of Suillus clintonianus reaches 4 to 12 centimeters across. When young it is neatly hemispherical or cushion-shaped, opening out with maturity to convex and almost flat. The cap surface is smooth, noticeably slimy and glossy in wet weather, as if varnished, and turns sticky and shiny in dry weather. The color is rich and warm — from chestnut brown and reddish brown to a dark chocolate brown, often darker in the center. The skin peels easily off the cap, which is typical of all slippery jacks.

Hymenophore

Under the cap lies a tubular hymenophore with small, round pores. In young mushrooms they are pale yellow or golden yellow, turning a deeper yellow and olive-yellow as they mature. The tubes are attached to the stem or run slightly down it. When pressed or damaged, the pores may slowly turn brown, developing rusty brown spots. In young mushrooms the hymenophore is hidden by a whitish veil, whose remnants later form a ring on the stem.

Stem

The stem of Suillus clintonianus is cylindrical, 4 to 10 centimeters tall, fairly dense and springy. Its defining feature is a prominent ring in the upper part, left behind when the veil tears. Above the ring the stem is pale yellow and often finely netted; below it, brown to ochre-brown, with darker fibers. To the touch the stem is dry or slightly sticky. There is no volva. It's the combination of a slimy chestnut cap, a ring and the link to larch that reliably sets this species apart.

Flesh

The flesh of Suillus clintonianus is tender, firm when young and spongier with age. It is pale yellow or lemon yellow, barely changes on exposure to air or only browns slightly where cut. The flesh tastes pleasant and mild, with no bitterness, and soaks up flavors well during cooking. As with all slippery jacks, the flesh tends to soften quickly, so for the table choose young, firm mushrooms.

Smell

The smell of Suillus clintonianus is faint, pleasant and typically mushroomy, with no sharp or sour notes. The aroma is not a defining feature of the species, so when identifying it, rely first and foremost on the slimy chestnut cap, the ring on the stem and its growing next to larch.

›Scientific synonyms (1)

Boletus clintonianus

Lookalikes

Mushrooms of the same genus and habitat — to study side by side and never mix up.

Related reading

Frequently asked questions

Is Suillus clintonianus edible or poisonous?
Suillus clintonianus is edible. Before eating any wild mushroom, always double-check current information in reliable sources and consult an expert.
Does Suillus clintonianus have gills or pores?
The spore-bearing surface (hymenophore) of Suillus clintonianus: pored.
What does the cap of Suillus clintonianus look like?
The cap of Suillus clintonianus reaches 4 to 12 centimeters across. When young it is neatly hemispherical or cushion-shaped, opening out with maturity to convex and almost flat.
What does the stem of Suillus clintonianus look like?
The stem of Suillus clintonianus is cylindrical, 4 to 10 centimeters tall, fairly dense and springy. Its defining feature is a prominent ring in the upper part, left behind when the veil tears.
What do Suillus clintonianus smell and taste like?
The smell of Suillus clintonianus is faint, pleasant and typically mushroomy, with no sharp or sour notes. Taste: mild.
Where does Suillus clintonianus grow?
Typical habitats: Conifer forest, Mixed forest.
Which trees does Suillus clintonianus grow under?
Suillus clintonianus usually grows near: Larch.
When should you pick Suillus clintonianus?
It fruits in: July, August, September, October.
What can Suillus clintonianus be confused with?
Suillus clintonianus can be mistaken for: Larch bolete, Slippery jack, Weeping bolete, Suillus placidus, Hollow bolete, Sticky bolete. Study the distinguishing features carefully — detailed comparisons are in the “Lookalikes” section.
How do you cook Suillus clintonianus?
Suillus clintonianus can be fried, boiled, pickled and dried. Before cooking, it's recommended to boil it for 10–15 minutes and drain the water.
Can you dry Suillus clintonianus?
Yes, Suillus clintonianus is well suited to drying and freezing. Dried mushrooms keep their aroma and work well in soups, sauces and fillings.
What is the scientific name of Suillus clintonianus?
The Latin name is Suillus clintonianus. It belongs to the genus Suillus, family Suillaceae.

Sources

  • [1]Вікіпедія (українська)
  • [2]Атлас грибів України, Зеров Д.К. (1979)
  • [3]MycoBank Database
  • [4]Index Fungorum
  • [5]GBIF
  • [6]iNaturalist Ukraine