Frozen French Ceps (Porcini Mushrooms)

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500g/bag

₱ 1855

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French Ceps (Porcini Mushrooms) - IQF

₱ 3,714 /kg

French ceps (Boletus edulis), commonly known as porcini mushrooms, are valued for their firm texture and characteristic earthy, savory flavor.

These mushrooms are individually quick frozen (IQF) to help maintain quality and provide convenient year-round use. The pieces are frozen separately to help minimize clumping and make portioning more convenient. Suitable for risottos, pasta dishes, soups, sauces, and savory preparations served with meat.

French ceps pair well with butter, garlic, parsley, cream, shallots, thyme, white wine, and beef, lamb, and game meats.

Chef’s Tips:

Cook Directly from Frozen: For many preparations, frozen ceps can be added directly to a hot pan. Cook until excess surface moisture has evaporated before adding butter, oil, or other finishing ingredients.
Classic Sauté: Cook the mushrooms in a hot skillet with butter or olive oil until tender and browned. Add garlic, parsley, or thyme toward the end of cooking.
Deglazing: After sautéing, deglaze the pan with white wine or stock. Scrape up the browned cooking juices and use them as a base for sauces, risottos, or pan reductions.

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Product FAQs

Are ceps and porcini mushrooms the same?

Yes. "Cèpe" is a French culinary term used for porcini-type mushrooms, while “porcini” is the Italian term. This product is identified as Boletus edulis.

Do I need to thaw frozen ceps before cooking?

Generally, no. Frozen ceps can be cooked directly from frozen in sautéed dishes, sauces, soups, risottos, and other cooked preparations. Cooking times may vary depending on the quantity and preparation method.

How are frozen porcini delivered in Metro Manila?

Our frozen products are transported using temperature-controlled logistics within serviceable areas and are also available for customer pickup from our Makati warehouse.

Culinary Uses & Everyday Applications

With their earthy flavor and firm texture, French ceps can be used in a variety of home-cooked and special-occasion dishes.

🧈 Classic French Persillade

Sauté porcini mushrooms in butter and finish with garlic and fresh parsley. Serve alongside grilled steaks or roasted meats.

🥘 Risottos & Pasta Dishes

Add sautéed porcini to risotto, tagliatelle, cream-based sauces, or Parmesan-finished pasta dishes for an earthy, savory component.

🍲 Soups & Braises

Use porcini mushrooms in soups, beef stews, braised dishes, and sauces to add depth and savory mushroom flavor.

How to prepare & cook frozen french ceps

Cook Directly from Frozen: Frozen ceps can generally be added directly to a hot skillet without thawing. Cooking from frozen allows excess moisture to evaporate during the initial cooking stage.

Drain Excess Moisture: If the mushrooms release substantial liquid during cooking, allow the moisture to evaporate before adding butter, oil, or other finishing ingredients. This helps encourage browning.

Sauté: Heat butter or olive oil in a skillet over medium-high heat. Add the frozen mushrooms and cook for approximately 5–8 minutes, stirring occasionally, until heated through and browned to your preference.

Add Aromatics: Add garlic, parsley, or thyme during the final 1–2 minutes of cooking to preserve their aroma and avoid over-browning.

Adding to Other Dishes: Incorporate cooked porcini into risottos, pasta dishes, sauces, soups, and braises according to the recipe.

Season & Serve: Season with salt and black pepper and serve immediately.

*Cooking times are approximate and may vary according to portion size, equipment, and desired texture.

Recipe: Sautéed French Ceps with Garlic & Parsley

2 min Prep | 8–10 min Cook | Serves 2–3

Ingredients

500g GERALD.ph French Ceps (Porcini Mushrooms)
2 tbsp butter
1 tsp minced garlic
1 tsp chopped fresh parsley
Sea salt and black pepper, to taste

Directions

Heat a skillet over medium-high heat. Add the frozen ceps directly to the dry pan and cook for approximately 5–7 minutes, stirring occasionally, until excess moisture has evaporated and the mushrooms begin to brown.

Add the butter and continue cooking for approximately 1–2 minutes, stirring to coat the mushrooms.

Add the garlic and parsley during the final minute of cooking. Stir briefly until fragrant.

Season with sea salt and black pepper, then transfer to a serving dish and serve hot.

Frozen porcini mushrooms

Nutritional Highlights

Provides approximately 3.1 µg of Vitamin D per 100 g (16% DV).
Contains approximately 2.1 g of dietary fiber per 100 g (8% DV).
Provides 361 mg of potassium per 100 g (8% DV).
Contains 1.1 mg of iron per 100 g (6% DV) and 22.7 mg of calcium (2% DV) per 100 g.
Contains approximately 29 kcal per 100 g.

Average Nutritional Values	Per 100 g	%DV
Calories	28.8 kcal	-
Total Fat	0.5 g	1%
Saturated Fat	0.12 g	1%
Sodium	20 mg	1%
Total Carbohydrates	2 g	1%
Dietary Fiber	2.12 g	8%
Sugars	1.28 g	-
Protein	3.23 g	6%
Vitamin D	3.1 µg	16%
Calcium	22.7 mg	2%
Iron	1.1 mg	6%
Potassium	361 mg	8%

*Percent Daily Values (%DV) are based on a 2,000-calorie diet.
Nutritional values are provided for reference and may vary according to mushroom variety, growing conditions, processing, and product specifications. These values should not be considered a laboratory analysis of the specific product.

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Storage

Proper frozen storage preserves the delicate cellular integrity, earthy aroma, and rich texture of wild ceps.

Keep Frozen: Store at −18°C (0°F) or below until ready to cook. Maintaining stable freezer temperatures prevents ice crystal growth and preserves mushroom firm texture.

Reseal After Opening: Reseal packaging securely after removing desired portions, or transfer unused ceps to an airtight freezer-safe bag. Minimizing air contact preserves aroma and wards off freezer burn.

Cold-Chain Delivery: Orders are delivered across Metro Manila in temperature-controlled insulated packaging. Direct customer pickup is also available at our Makati location.

Shelf Life

Handling instructions to ensure peak gourmet quality throughout use.

Best-Before Guidance: When kept continuously at −18°C (0°F) or below, frozen ceps maintain optimal taste and texture through the best-before date marked on the bag.

Do Not Refreeze: Avoid refreezing ceps once thawed or blanched. Thawing and refreezing degrades the delicate cell walls, causing loss of firmness and flavor.

After Thawing: If thawed prior to cooking, keep refrigerated and prepare within 1–2 days. Never leave standing at room temperature.