Ozeri Artesio Pepper Grinder Review + Easy Mushroom Gravy Recipe

If I can tell you one thing about myself is that I love salt. I practically put it on anything that’s not a dessert. My husband likes to joke that I am a saltoholic and that’s not far from the truth. I’d be lost without it.

I know when I get older I will need to cut back because of health reasons but for now I’ll just enjoy my salt. I was contacted by Ozeri to review their Artesio Pepper Grinder and was happy to find out that it can grind salt as well as pepper (and other spices).

Since it is called the Ozeri Artesio PEPPER Grinder I figured testing it with peppercorns was probably the way I should go.

The Ozeri Artesio Pepper Grinder takes quite a few batteries to get it going – four. Luckily, they should last quite a while since no one grinds pepper all day long. The chamber that you put peppercorns or other spices in is see through so it’s easy to tell when you are running low.

It also has a light that turns on every time you grind something. This makes seeing just how much you are grinding a breeze. On the bottom of the grinder is a turn dial that allows you to choose just how coarse or fine you want it to grind. I found that it struggles a bit to grind really fine but it still gets the job done.

The Ozeri Artesio Electric Pepper Grinder is a sleek looking handy grinder that would be perfect on any table. The outer coating is kind of rubberized so you have no fear of accidentally dropping it while you are grinding spices with just one push of a button (just like the Ozeri Digital Blood Pressure Monitor or Extravo Electric Wine Opener) .

For a while I had been meaning to make pork chops. It’s one of those meats I just don’t cook very often but I came across a value pack that I couldn’t resist. I decided to pair pork chops with my mushroom gravy while testing out the Ozeri Artesio Electric Pepper Grinder.

Easy Mushroom Gravy

Ingredients

• 1 cup of sliced fresh mushrooms
• 1 can of cream of mushroom soup
• 2 green onions
• 2 tbsp olive oil
• 1/2 heavy cream
• 1/4 white cooking wine
• 2 cloves minced garlic
• 1 tbsp flour
• 2 tbsp  parsley
• 1 tsp thyme
• 1/4 parmesan cheese
• salt and fresh ground pepper to taste

Directions

Place the olive oil in a pan. On medium heat, sauté the mushrooms, green onion, and garlic until they are soft.

Pour in the soup, cream, and wine; seasoning with salt, pepper, thyme, and parsley. After about 10 minutes stir in the parmesan and flour.

Cook until the sauce reaches your desired thickness. Here’s what I did. I started the sauce first, then prepared my pork chops (searing and seasoning) – the sauce cooked that whole time plus the 30 minutes the pork shops were in the oven baking. I prefer a thicker sauce as opposed to a runny one. Top pork chops, chicken, or pasta and enjoy!