Fresh Porcini Mushrooms (Ceps) 250g from FINE & WILD UK, whole wild mushrooms with earthy caps, ideal for gourmet autumn dishes.

Sliced Fresh Cep Mushrooms sautéed in a pan with herbs and butter, showcasing their golden-brown texture and rich flavor for fine dining.

Fresh Cep Mushrooms 250g, whole and halved to reveal firm white flesh, premium wild mushrooms from FINE & WILD UK for seasonal cooking.

Fresh Ceps (Porcini)

Name: Fresh Ceps (Porcini)
Brand: WILD ROOM
SKU: WRCEP250
Price: 25.00 GBP
Availability: InStock

£25.00

Net: 250g Firm, meaty texture with deep earthy and nutty flavour

The benchmark autumn wild mushroom, sourced from the forests of Italy and France. Robust enough for risottos, pasta sauces and slow braises, yet young firm specimens — the classic 'bouchon' — can be shaved raw over antipasti for a clean, nutty bite.

£25.00

Fresh ceps — known as porcini in Italy — are among the most highly regarded wild mushrooms in the world. Firm-fleshed and full-flavoured, they deliver a deep, earthy richness with nutty, almost hazelnut-like undertones that no cultivated mushroom can match. FINE & WILD sources them from Italy and France during the autumn season, selecting for firm caps, clean interiors and good overall condition.

Several edible species within the genus Boletus are sold under the cep or porcini name, each with subtle differences in flavour while sharing that unmistakable porcini character. The summer varieties — Boletus reticulatus and Boletus aureus — appear first during the warmer months, followed by Boletus edulis and Boletus pinophilus later in the season, fruiting well into autumn. All are wild foraged; ceps form mycorrhizal relationships with tree roots and cannot be commercially cultivated. Every effort is made to supply them in perfect condition. Occasionally during transport, caps may separate from stems, and FINE & WILD sometimes supplies ceps cut in halves — the only reliable method to guarantee excellent internal condition throughout.

Origin: Italy / France

Ingredients: Fresh ceps (Boletus edulis and related species)

Storage: Refrigerate immediately on arrival. Store unwashed in a paper bag or loosely wrapped in kitchen paper. Use within 2–3 days. Do not store in sealed plastic.

Net: 250g

Cleaning
Brush the caps and stems with a soft, dry brush or clean cloth to remove loose soil and forest debris. Avoid washing ceps in water — they absorb moisture readily and this compromises their texture. If stubborn dirt is present, use a barely damp cloth and wipe gently. Trim the base of the stem and check the interior by slicing lengthways; the flesh should be white to pale cream. Any specimens with significant browning or a spongy, waterlogged texture through the centre should be discarded.

Raw
Young, firm ceps — sometimes called 'bouchon' for their cork-like shape — can be sliced very thinly and served raw. Shave them over antipasti, carpaccio or salads, dressed simply with good olive oil, lemon juice and flaky salt. The flavour is clean and nutty, quite different from the deeper, earthier profile that develops with cooking.

Pan-frying
Slice the ceps into pieces roughly 5mm thick. Heat a wide pan over a high flame, add a splash of olive oil and lay the slices in a single layer — do not overcrowd, or they will steam rather than colour. Fry for 2–3 minutes per side until golden. Add a knob of butter and thin slivers of garlic in the final minute, spooning the foaming butter over the mushrooms as they finish. Season and scatter with freshly chopped flat-leaf parsley.

Risotto and pasta
Slice or quarter the ceps and fry as above, then set aside. Build the risotto or pasta sauce, and fold the ceps through in the final minutes so they retain their texture. For added depth, use the stem trimmings to make a quick stock: simmer in water for 20 minutes, strain, and use as part of your risotto liquid.

Roasting
Halve or quarter larger ceps, toss in olive oil and season, then roast at 200°C for 15–20 minutes until deeply golden. Excellent alongside roasted or grilled dishes.

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

Fresh ceps — known as porcini in Italy — are among the most highly regarded wild mushrooms in the world. Firm-fleshed and full-flavoured, they deliver a deep, earthy richness with nutty, almost hazelnut-like undertones that no cultivated mushroom can match. FINE & WILD sources them from Italy and France during the autumn season, selecting for firm caps, clean interiors and good overall condition.

Several edible species within the genus Boletus are sold under the cep or porcini name, each with subtle differences in flavour while sharing that unmistakable porcini character. The summer varieties — Boletus reticulatus and Boletus aureus — appear first during the warmer months, followed by Boletus edulis and Boletus pinophilus later in the season, fruiting well into autumn. All are wild foraged; ceps form mycorrhizal relationships with tree roots and cannot be commercially cultivated. Every effort is made to supply them in perfect condition. Occasionally during transport, caps may separate from stems, and FINE & WILD sometimes supplies ceps cut in halves — the only reliable method to guarantee excellent internal condition throughout.

Origin: Italy / France

Ingredients: Fresh ceps (Boletus edulis and related species)

Storage: Refrigerate immediately on arrival. Store unwashed in a paper bag or loosely wrapped in kitchen paper. Use within 2–3 days. Do not store in sealed plastic.

Net: 250g

Preparation / Cooking

Cleaning
Brush the caps and stems with a soft, dry brush or clean cloth to remove loose soil and forest debris. Avoid washing ceps in water — they absorb moisture readily and this compromises their texture. If stubborn dirt is present, use a barely damp cloth and wipe gently. Trim the base of the stem and check the interior by slicing lengthways; the flesh should be white to pale cream. Any specimens with significant browning or a spongy, waterlogged texture through the centre should be discarded.

Raw
Young, firm ceps — sometimes called 'bouchon' for their cork-like shape — can be sliced very thinly and served raw. Shave them over antipasti, carpaccio or salads, dressed simply with good olive oil, lemon juice and flaky salt. The flavour is clean and nutty, quite different from the deeper, earthier profile that develops with cooking.

Pan-frying
Slice the ceps into pieces roughly 5mm thick. Heat a wide pan over a high flame, add a splash of olive oil and lay the slices in a single layer — do not overcrowd, or they will steam rather than colour. Fry for 2–3 minutes per side until golden. Add a knob of butter and thin slivers of garlic in the final minute, spooning the foaming butter over the mushrooms as they finish. Season and scatter with freshly chopped flat-leaf parsley.

Risotto and pasta
Slice or quarter the ceps and fry as above, then set aside. Build the risotto or pasta sauce, and fold the ceps through in the final minutes so they retain their texture. For added depth, use the stem trimmings to make a quick stock: simmer in water for 20 minutes, strain, and use as part of your risotto liquid.

Roasting
Halve or quarter larger ceps, toss in olive oil and season, then roast at 200°C for 15–20 minutes until deeply golden. Excellent alongside roasted or grilled dishes.

Delivery

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

Ceps can be enjoyed both cooked and raw. Young, firm 'Bouchon' ceps are traditionally shaved raw over antipasti in Italian cuisine, their clean, nutty flavour adding depth to simple preparations. However, the full complexity of their taste emerges when cooked. More mature specimens develop a richer, earthier profile that intensifies with heat.

Order Before 2pm For Uk Next Day Delivery

SELECT YOUR DELIVERY DATE AT CHECKOUT

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