Ceps (Porcini)

Boletus edulis

The king of wild mushrooms. Porcini to the Italians — rich, nutty, dense, meaty. They grow wild under oak and pine, instantly recognisable by their thick stems and broad brown caps.

Outstanding sautéed in butter, sliced into risotto, or dried and ground to powder for year-round use. We often sell them halved to ensure they reach you in perfect condition. A chef's tip: score the cut side with a crosshatch pattern to help them cook evenly and absorb flavour.

Season

Late summer through autumn, varying year to year. Sourced through specialist European foragers, hand-graded at our UK facility, and dispatched same-day on orders placed before 2pm.

How To Use Ceps

Ceps reward simple cooking and high heat. Slice thickly, season, and sauté in good butter with a clove of garlic and a sprig of thyme — finish with a squeeze of lemon. Equally good folded into a late-summer risotto, layered into a tart with cream and parmesan, or roasted whole alongside a steak.

Clean with a dry brush. Avoid water if possible — they soak it up. If they need it, a quick swirl in ice-cold water, then dry immediately on kitchen paper.

Dried Ceps

When fresh ceps aren't in season, dried ceps deliver concentrated, almost beefy flavour year-round. Rehydrate in warm water for 20 to 30 minutes, then squeeze dry — and keep the soaking liquid, strained, to enrich the dish. It carries much of the flavour and shouldn't be discarded.

Cep powder — dried ceps ground fine — is one of the most useful things in the cupboard. Stir into stocks, sauces, risotto, or use as part of a seasoning rub for roast meat.

Storage

Wrap fresh ceps loosely in kitchen paper inside a paper bag or open container. Refrigerate and use within 2 to 3 days of arrival. Dried ceps and cep powder keep indefinitely in a sealed jar away from light.

Delivery

Next-working-day UK courier — or choose your preferred delivery date at checkout. Orders before 2pm dispatch same day. Free weekday delivery over £225.