Discover premium dried porcini mushrooms (cèpes) selected by Plantin in Provence, one of France’s most respected gourmet mushroom specialists and trusted supplier to leading chefs worldwide.
Renowned for their intense aroma, deep earthy flavour and rich umami character, dried porcini are one of the most essential ingredients in gourmet cooking. Once rehydrated, they release a powerful depth of flavour that instantly elevates risottos, sauces, soups, pasta dishes and meat recipes.
Of interest may be our mushroom blog posts!
Our carefully curated range includes Grade EXTRA and Surchoix porcini mushrooms—the highest quality classifications available—ensuring maximum flavour, consistency and culinary performance in every pack.
Perfect for home cooks and professional chefs alike, these premium dried cèpes bring authentic wild forest flavour to your kitchen all year round.
Why Choose Our Dried Porcini?
Premium porcini mushrooms (cèpes) selected by Plantin, Provence
Trusted by top chefs and fine dining restaurants worldwide
Includes Grade EXTRA and Surchoix quality options
Intensely rich, earthy flavour with deep natural umami
Perfect for risottos, sauces, soups and gourmet dishes
Easy to store with long shelf life
Consistent premium quality for reliable cooking results
Bring restaurant-level depth and authentic forest flavour into your cooking with the finest dried porcini mushrooms available.
Porcini mushrooms (Boletus edulis), also known as cèpes in France and steinpilze in Germany, are one of the world’s most prized wild mushrooms. They are highly valued for their rich, earthy flavour, meaty texture, and intense umami character.
Porcini mushrooms have a deep, savoury flavour that is often described as:
They add remarkable depth to dishes and are widely used in Italian, French, and European cuisine.
Porcini mushrooms are popular because they offer a unique flavour that cannot easily be replicated by other mushrooms. Their rich aroma and ability to enhance sauces, risottos, soups, and meat dishes make them a favourite among chefs and home cooks alike.
Not necessarily better, but different.
Many chefs actually prefer dried porcini because the drying process concentrates their flavour. Dried porcini often provide a more intense mushroom taste than fresh mushrooms.
Benefits of dried porcini include:
Dried porcini should first be rehydrated.
They can then be sautéed, added to sauces, soups, risottos, pasta dishes, and many other recipes.
For best results:
The mushrooms should become soft and pliable before cooking.
Warm water is ideal.
You can also use:
Warm water remains the most common and versatile method.
It is generally better to use warm rather than boiling water. Excessive heat can affect texture and may reduce some of the more delicate aromas.
Yes.
Porcini are wild mushrooms and can occasionally contain traces of natural forest debris or grit.
A quick rinse before soaking is recommended.
Absolutely.
The soaking liquid is packed with flavour and is often considered one of the most valuable parts of cooking with dried porcini.
Simply strain it through:
This removes any sediment before use.
The soaking liquid can be added to:
It adds exceptional mushroom depth and aroma.
As a general guide:
The exact ratio varies depending on the size and moisture content of the mushrooms.
For most recipes:
A little goes a long way.
Popular recipes include:
Yes.
Porcini risotto is one of the most famous mushroom dishes in Italian cuisine. The earthy flavour of the mushrooms pairs beautifully with creamy Arborio rice and Parmesan cheese.
Absolutely.
Porcini mushrooms work particularly well with:
A simple combination of porcini, garlic, butter, cream, and Parmesan is a classic Italian recipe.
Porcini pair exceptionally well with:
Their rich flavour complements both red and white meats.
Porcini work particularly well with:
The mushrooms add richness without overpowering delicate seafood.
Yes.
Porcini mushrooms are often used to add natural umami flavour to vegetarian dishes such as:
Generally no.
Dried porcini should be rehydrated before use to restore their texture and flavour.
Yes.
Many chefs grind dried porcini into a fine powder.
Porcini powder can be used to flavour:
It is an excellent natural flavour enhancer.
When stored properly, dried porcini often keep for:
Always follow the best-before date provided.
Store in:
Proper storage preserves flavour and aroma.
Yes.
While not usually necessary, dried porcini can be frozen in airtight packaging for long-term storage.
Porcini mushrooms are naturally low in fat and contain:
They are a flavourful addition to a balanced diet.
Porcini are wild mushrooms that cannot be commercially cultivated on a large scale in the same way as button mushrooms.
Factors affecting price include:
Compared with common mushrooms, porcini offer:
This is why they are so widely used in fine dining.
Grade EXTRA is the highest commercial grade available for dried porcini.
It generally indicates:
Both are premium grades.
Generally:
Both are widely used by professional chefs.
Yes.
Porcini mushrooms are a staple ingredient in professional kitchens throughout Europe and are widely used in Michelin-starred restaurants, luxury hotels, and fine dining establishments.
Wine pairing depends largely on the finished dish.
Absolutely.
One of the easiest ways to start is:
Simple, delicious, and restaurant-quality.
Chefs value porcini because they provide:
Few ingredients can add as much flavour to a dish with such a small quantity.
For anyone who enjoys cooking, the answer is usually yes.
A small amount can transform everyday recipes into something far more luxurious, making dried porcini one of the most rewarding gourmet ingredients to keep in the pantry.
