Slippery Jack
This is the most widely collected Suillus and the best of the bunch for eating. It grows under pine and has a persistent ring that is colored on the upper surface and a stalk with lots of granular dots above the ring. The cap with tawny, or purplish brown tones is slimy when wet and should be peeled (easily comes off) before cooking. Usually the spongy pore surface is removed unless the mushroom is super fresh. They can be sauteed and served fresh, made into soups or sauces, or dried, or powdered or made into duxelles for a variety of rcipes available on the Internet. There are many other Suillus (Latin: swine) mushrooms that are edible and most don't need peeling, but no others have so earthy and rich a taste as S. luteus. Drying them seems to bring out the flavor.