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cepes borde

All about

The slippery jack

The slippery jack is a wild mushroom of the Boletus family that deserves to be recognised!

Though similar to the porcini, it has a different appearance: it is often larger with a flatter cap and a less round shape than the porcini.

Less typical in terms of taste than the porcini, the slippery jack nevertheless reveals a certain wealth of flavour in its dehydrated state and offers up some fantastic benefits in cooking. It is also known in French by the rather poetic name of "Nonnette voilée" (Veiled nun) and the less attractive name of "Baveux" (Slime). Like its cousin the porcini, the slippery jack is mainly found in coniferous forests, primarily in the autumn.

The slippery jack, an affordable and surprising mushroom

At Maison Borde, you can find the slippery jack canned or dried. Suillus granulatus and Suillus luteus are the most common varieties used.


The Romans knew the large Boletus family by the name of Suillus – which means pig in Latin and which we find today in the Italian language under the name of Porcino.

It seems that Latin pigs were also fond of porcini and slippery jack! Its beautiful French name of "Nonnette voilée" (Veiled nun) likely comes from its resemblance to the colour of the round gingerbread biscuit which was originally made in nuns’ convents.

It also takes its name "Baveux" (Slime) from the slimy cuticle on its cap. In its fresh state, if not removed, this mushroom has a somewhat laxative effect ... When dried and canned, however, this characteristic disappears. Its cap is a yellowish brown, earthy colour. The foot is generally yellowish-white, with brown spots on the underside of the annulus and a brownish colour at the base. In the young state, this annulus – which is rare in slippery jack – completely connects the foot to the edges of the cap. It shrinks considerably as the fungus ages, until it disappears entirely. The flesh is moist and soft, whitish when young, yellowish when declining.

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Where does the slippery jack grow?

This wild boletus is a faithful companion of pines trees in all latitudes. It often fructifies abundantly in needle litter or on grassland at the edges of pine forests, about ten days after a sufficient autumn rain.

It is harvested in all regions of the world where pine trees grow, including Cuba, Spain, Mexico, Madagascar, Argentina, Chile, and China. It is also abundantly harvested in the Landes Forest.

Harvest season:

The slippery jack grows in late summer, but is more abundant in the autumn. It only grows after wet spells (rain) that promote its appearance in the undergrowth.

Nutritional intakes:

This is a water-rich mushroom whose flavours become truly concentrated and reveal themselves with cooking or drying.

Its nutritional qualities make it a functional food – just like that other famous boletus, the porcini. The slippery jack is a particularly valuable food for its wealth of antioxidants. This offers preventive action against excess free radicals and their resultant health consequences.

The slippery jack is one of the most commonly consumed edible mushrooms thanks to its content of B vitamins, microelements (iron, zinc) and proteins. Compared to the others, it is rich in vitamin E. Like all mushrooms, it is a source of fibre, essential for intestinal transit.

Flavour and aroma combinations:

The slippery jack is very rich in water (95%) and dries slowly. This drying process reveals and concentrates flavours and aromas that evoke sweet foods such as gingerbread, sweet milk or honey.

This gives the dried mushroom a very tasty character. The very present notes of tropical fruits and flowers (lavender, rosemary, rose, magnolia) complete the truly original flavour of the slippery jack.

Maison Borde offers
a wide range
of slippery jack mushrooms

cèpes déshydrates


The soft texture of slippery jack and its high-water content when fresh makes it a particularly interesting mushroom to use dried.

Depending on their origin and method of drying (slow drying), the slippery jack can develop different aromas. Recipes can enhance the sweet or fruity taste and aroma of these mushrooms.

Recipes with cream bring out the "umami" (which roughly translates to "delicious") flavour of slippery jack, when paired with another umami-rich product: porcini, chicken, etc.


Canning is a traditional method of preserving boletus, well known to all mushroom pickers – it’s always great to keep in the pantry and handy to have at the last minute to impress your guests.

When canning, sterilising the jar will cause the slippery jack to lose some of its flavour. Its subsequent cooking method will therefore be important to ensure that the product retains maximum flavour. For this, we recommend that you first sear the slippery jack well, to give it a slight crust.

Then, lower the heat and garnish with garlic and parsley. A touch of butter at the end of cooking will reveal their flavours. Canned slippery jack is perfect in omelettes, sauces, or fricassees.

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In recipes with sweet-tasting vegetables, cream sauces, onion and slippery-jack confit, or in an onion and slippery-jack chutney with honey, gingerbread spices, and balsamic vinegar.

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