Slippery Jacks (or Butter Mushrooms, as some call them) aren’t exactly loners—they love growing in groups! That means if you find one, you’re likely hitting the jackpot with a whole cluster. From June through October, you can enjoy them fresh to your heart’s content, but if your harvest is bigger than your appetite, don’t let them go to waste. Drying them is a fantastic way to save that earthy flavor for later.
Fill Your Basket from June to October
If you’ve got a pine or mixed forest nearby, keep your eyes peeled between June and October. Your best bet for a big haul? Head out on a sunny morning right after a day or two of rain. You’ll often find these guys huddled together, just waiting to be picked.
Field Prep and Cleaning at Home
Whether you’re cooking them up tonight or drying them for the pantry, quality is key. You want clean, healthy mushrooms to start with.
- Wipe that slimy cap off immediately with a cloth while you’re still in the woods.
- Slice each mushroom in half lengthwise to check for any unwanted “guests” (maggots).
- Once you’re home, trim away any damaged spots.
- Give them a good scrub with a mushroom brush like this.
- If they’re really dirty, put them in a colander and give them a very quick rinse.
- Process, dry, or freeze them immediately—don’t let them sit around!
Can You Air-Dry Slippery Jacks?
To be honest, air-drying isn’t always the best move for these mushrooms. It takes a long time, and there’s a real risk of mold setting in before they’re done. If you want to try it, you’ve got to slice them paper-thin so they dry fast, and the weather needs to be warm and dry enough to cooperate.
Drying Mushrooms in the Oven
- Line a baking sheet with parchment paper.
- Spread your mushroom slices out in a single layer (don’t crowd them!).
- Set your oven between 120°F and 160°F (50–70°C).
- Prop the oven door open just a crack so the moisture can escape.
- Flip the slices occasionally. Depending on how thick you cut them, this can take five hours or more.
- The “Snap Test”: If the slices snap or crumble when you bend them, they’re done. If they’re still leathery or bendy, they need more time.
The Pro Way: Using a Dehydrator
If you’re a regular forager or gardener, a food dehydrator is a total game-changer for veggies, fruit, and especially mushrooms. Just follow the manufacturer’s settings for mushrooms. Once you get the hang of it, it’s the most reliable way to get a perfect result every time.
Pro Tip:
Dried Slippery Jacks play really well with others! Mix them with dried Porcini or Birch Boletes for a custom forest blend. You can even grind the dried slices into a fine powder to use as a savory “umami” seasoning for soups and sauces.
