Suillus spraguei is an edible mushroom. Its taste is not distinctive, and the odor has been described as "slightly fruity". It turns a blackish color when cooked, and some consider it choice, and "among the better edibles in the genus Suillus". In contrast, another source on mushrooms of Québec described the mushroom as a poor edible ("comestible médiocre"), and warned of a slightly acidic taste and disagreeable flavor. Michael Kuo's 2007 book 100 Edible Mushrooms rates the taste as mediocre, suggesting "its sluglike consistency has all the palatability of unflavored gelatin." The book recommends frying the thinly sliced mushroom in butter or oil until it acquires a crispy texture.

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