Slippery jacks are most often found in pine and mixed forests – very frequently in young pine stands and in glades covered with self-sown pines. Slippery jacks enjoy sandy areas. They grow as solitary specimens or in large groups.

Their caps reach up to 12 cm in diameter. Initially semi-spherical, they become flattened, to finally become cushiony with a delicately protruding hump. The edge of the cap is sharp. In young specimens, a veil covering pores is visible. The skin of the cap is sticky, even slimy in young specimens – and it is easily separated from the flesh. Caps can be brown-yellow, light brown, chestnut-brown, chocolate-brown, or grey-brown. The stem is up to 8 cm tall. After the veil, a ring shows.

Slippery jacks can be sautéed, fried, or marinated, but they cannot be dried. The mushrooms are valued for their delicate taste. Before serving, the skin should be removed, since its sour taste can affect the quality of the dish.