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Controlled pour dispenser — drizzle olive oil without glugging
Dramatic black salt — visual contrast on light foods, cocktail rims
Black pyramid flakes — dramatic finishing salt for light dishes
French-engineered grinding mechanism — lifetime pepper mill
Ceramic mechanism grinds wet and dry salt without corroding
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Controlled pour dispenser — drizzle olive oil without glugging
Dramatic black salt — visual contrast on light foods, cocktail rims
Black pyramid flakes — dramatic finishing salt for light dishes
French-engineered grinding mechanism — lifetime pepper mill
Ceramic mechanism grinds wet and dry salt without corroding
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in a small skillet, toast the sesame seeds over moderate heat, stirring a few times, until golden, 3 minutes. transfer to a plate. heat a grill pan and preheat the oven to 425. gently and generously brush the mushroom wedges with olive oil and season with salt and pepper. grill the mushrooms in batches over moderately high heat, turning occasionally, until browned and crisp, about 8 minutes per batch. transfer the wedges to a large rimmed baking sheet and reheat for about 4 minutes. arrange the mushrooms on a platter. sprinkle with the parsley and sesame seeds and serve with lime wedges.