Dried Ceps — Extra Quality

Name: Dried Ceps — Extra Quality
Brand: PLANTIN
SKU: 150017.006
Price: 17.50 GBP
Availability: InStock

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£17.50

Net: 125g Extra quality grade — hand-selected whole slices Wild foraged Italian porcini

Hand-selected Italian porcini slices, dried to concentrate their earthy depth and nutty warmth well beyond the fresh equivalent. Rehydrate, cook the mushrooms, and strain the soaking liquid — between the two you have everything you need for a risotto, a sauce or a soup with serious backbone.

Dried Ceps — Extra Quality

£17.50

Extra quality dried ceps (Boletus edulis and related species) — whole slices of wild foraged porcini, carefully dried to preserve their shape and concentrate their naturally rich, nutty, earthy flavour. The drying process intensifies the character of the mushroom significantly: the savoury depth becomes more pronounced, the nutty undertones sharpen, and a warm, almost toasted quality emerges that fresh ceps do not have. This is not simply a preservation method — it is a transformation, and dried ceps are valued as an ingredient in their own right.

These are graded as extra quality, meaning the slices are hand-selected for consistency, colour and clean condition. They rehydrate to a firm, meaty texture that works in all the same contexts as fresh ceps: sautéed in butter, folded through risottos and pasta, added to cream sauces, or slow-cooked into stews and braises where their concentrated flavour infuses throughout. The soaking liquid is equally important — strained through a fine sieve, it produces an intensely flavoured porcini stock that forms the backbone of any mushroom risotto, soup or jus. Where the Cep Powder in the FINE & WILD range is designed to dissolve invisibly into dishes as a seasoning, these dried slices give you both the flavour and the texture of the whole mushroom, reconstituted and ready to cook.

Origin: Italy

Ingredients: Dried cep mushrooms (Boletus edulis and related species) — wild foraged, extra quality grade.

Storage: Store in a sealed container in a cool, dry place away from direct sunlight and moisture. Keeps well for several months when stored properly.

Net: 125g

Rehydrating
Place the dried ceps in a bowl and cover generously with warm (not boiling) water. Leave to soak for 20–30 minutes until fully softened and pliable. The slices will swell and return to a firm, meaty texture. Lift them out of the soaking liquid once ready.

Cleaning after soaking
Rinse the rehydrated ceps briefly under cold running water to remove any grit that may have been trapped in the dried slices. Pat dry on kitchen paper before cooking.

Saving the soaking liquid
Strain the soaking liquid through a fine sieve lined with kitchen paper or muslin to remove sediment. This is an intensely flavoured porcini stock — use it as part of the cooking liquid for risottos, soups and sauces, or reduce it further for a concentrated base. Do not discard it.

Sautéing
Once rehydrated and drained, treat as you would fresh ceps. Slice if the pieces are large. Heat a wide pan over medium-high heat, add olive oil and a knob of butter, and fry the ceps for 3–4 minutes until they take on colour. Finish with a sliver of garlic, salt and freshly chopped flat-leaf parsley.

Risotto
The strongest use case for dried ceps. Use the strained soaking liquid as part of the stock — this infuses the rice with porcini flavour from the first ladleful. Sauté the rehydrated ceps separately in butter and fold through the risotto in the final minutes. The combination of porcini-infused stock and whole mushroom pieces gives a layered depth that fresh ceps alone cannot match.

Cream sauces and pasta
Sauté the rehydrated ceps, deglaze with a splash of white wine, add double cream and a few tablespoons of the strained soaking liquid. Reduce until the sauce coats the back of a spoon. Toss through pappardelle or tagliatelle. Finish with Parmesan and black pepper.

Soups
For a concentrated porcini soup, sweat shallots and garlic, add the rehydrated ceps and their strained soaking liquid along with vegetable or chicken stock. Simmer until everything is tender, then blend until smooth. Finish with cream and a drizzle of truffle oil or good olive oil.

Stews and braises
Add rehydrated ceps and their strained soaking liquid to slow-cooked dishes early in the cooking process. The concentrated flavour permeates throughout over long cooking times, building a deep savoury backbone.

Compared to Cep Powder
Both products deliver concentrated porcini flavour, but they work differently. Cep Powder dissolves into dishes invisibly — it is a seasoning. Dried Ceps give you the texture of the mushroom as well as the flavour, and produce a usable stock as a by-product. For the deepest result, use both: the powder in the base and the rehydrated slices folded through at the end.

Order Cut-Off Times & Delivery Date Selection

Orders placed before 2 PM (Monday to Friday) are dispatched the same day, unless you select a future delivery date at checkout.

Our Delivery Service

We use reliable third-party express courier services and high-quality insulated packaging. While our couriers are generally excellent, occasional delays can happen. We pack everything to stay fresh, even if transit takes a little longer.

Time-Sensitive & Event Orders

Can we guarantee delivery on a specific day? Unfortunately not - we rely on third-party couriers and can't control their schedules. All items leave us in perfect condition with good use-by dates, but final timing depends on the courier.

If your order is for a specific event, let us know in the notes section at checkout. We can often dispatch a day earlier to give you the best chance of timely arrival.

DELIVERY Changes After Dispatch

Once dispatched, your package is with the courier and we're unable to redirect it or change delivery details.

Saturday Delivery

Saturday delivery is available, though please note our couriers don't operate phone support at weekends and our office is closed. For event-critical orders, a weekday delivery gives us more flexibility to help if any issues arise.

Full delivery details and shipping rates: here

Description

Extra quality dried ceps (Boletus edulis and related species) — whole slices of wild foraged porcini, carefully dried to preserve their shape and concentrate their naturally rich, nutty, earthy flavour. The drying process intensifies the character of the mushroom significantly: the savoury depth becomes more pronounced, the nutty undertones sharpen, and a warm, almost toasted quality emerges that fresh ceps do not have. This is not simply a preservation method — it is a transformation, and dried ceps are valued as an ingredient in their own right.

These are graded as extra quality, meaning the slices are hand-selected for consistency, colour and clean condition. They rehydrate to a firm, meaty texture that works in all the same contexts as fresh ceps: sautéed in butter, folded through risottos and pasta, added to cream sauces, or slow-cooked into stews and braises where their concentrated flavour infuses throughout. The soaking liquid is equally important — strained through a fine sieve, it produces an intensely flavoured porcini stock that forms the backbone of any mushroom risotto, soup or jus. Where the Cep Powder in the FINE & WILD range is designed to dissolve invisibly into dishes as a seasoning, these dried slices give you both the flavour and the texture of the whole mushroom, reconstituted and ready to cook.

Origin: Italy

Ingredients: Dried cep mushrooms (Boletus edulis and related species) — wild foraged, extra quality grade.

Storage: Store in a sealed container in a cool, dry place away from direct sunlight and moisture. Keeps well for several months when stored properly.

Net: 125g

Preparation / Cooking