North Carolina Trout with Sautéed Oyster Mushrooms and Pecans with Gouda Grits
North Carolina Trout with Sautéed Oyster Mushrooms and Pecans with Gouda Grits

Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, north carolina trout with sautéed oyster mushrooms and pecans with gouda grits. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

North Carolina Trout with Sautéed Oyster Mushrooms and Pecans with Gouda Grits is one of the most popular of recent trending foods in the world. It is enjoyed by millions daily. It’s easy, it’s quick, it tastes delicious. They’re nice and they look wonderful. North Carolina Trout with Sautéed Oyster Mushrooms and Pecans with Gouda Grits is something that I’ve loved my entire life.

Add the grated Gouda and butter to the grits, stirring well to melt and combine, then adjust the consistency with a little more milk or water if needed. The grits should be viscous but should still "stand up" on the plate. Top trout with the oyster mushroom and pecan mixture and serve alongside a helping of Gouda grits. North Carolina Trout and Sautéed Oyster Mushrooms and Pecans with a Side of Gouda Grits.

To get started with this recipe, we must prepare a few components. You can cook north carolina trout with sautéed oyster mushrooms and pecans with gouda grits using 20 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make North Carolina Trout with Sautéed Oyster Mushrooms and Pecans with Gouda Grits:
  1. Get Gouda Grits
  2. Take 1 cup whole milk
  3. Prepare 1 cup water
  4. Prepare 1 Kosher salt, to taste
  5. Get 1 Black pepper, to taste
  6. Get 1/2 cup Riverview Farms grits
  7. Take 2 oz grated Gouda
  8. Prepare 1 tbsp unsalted butter
  9. Take Trout with Oyster Mushrooms and Pecans
  10. Take 16 oz fresh trout filets
  11. Prepare 1 Kosher salt, to taste
  12. Make ready 1 Black pepper, to taste
  13. Get 1 tbsp olive oil
  14. Take 1/4 cup pecan pieces
  15. Take 2 oz oyster mushrooms, chopped
  16. Take 1 tbsp butter
  17. Get 1/8 tsp cinnamon ground
  18. Take 1/4 tsp cumin ground
  19. Get 1/10 tsp cayenne
  20. Make ready 8 each cherry tomatoes, halved

North Carolina Trout with Sautéed Oyster Mushrooms and Pecans with Gouda Grits instructions. Combine milk, water, salt, and pepper in a small sauce pot and bring to a simmer, while occasionally stirring, over medium heat. Slowly stir in the grits with a whisk, then continue to stir until they return to a simmer. We know you will flip over these grits!

Instructions to make North Carolina Trout with Sautéed Oyster Mushrooms and Pecans with Gouda Grits:
  1. Combine milk, water, salt, and pepper in a small sauce pot and bring to a simmer, while occasionally stirring, over medium heat. Slowly stir in the grits with a whisk, then continue to - stir until they return to a simmer.
  2. Lower heat to medium-low and cook 25-30 minutes. Season the trout with salt and pepper.
  3. Continue stirring grits along the bottom of the pot every 5 minutes or so with a whisk and/or flat-edged wooden spoon to avoid scorching the pot. Once grits have cooked fully, turn off the - heat, cover the pot and let rest on the stove for another 15-20 minutes.
  4. While grits are resting, heat a sauté pan over medium-high heat. Add oil, and heat until shimmering.
  5. Add trout skin-side down. Cook without turning or moving until the fish is mostly cooked through and well-browned and crisp on the skin side. Move to a plate, skin-side up, and set - aside.
  6. Add pecans to the trout pan and toast/brown for 1-2 minutes. Add oyster mushrooms, butter, and spices. Cook while stirring 3-4 minutes, or until tender. Add tomatoes and salt and pepper to taste. Push everything to one side, then return fish to the pan, skin-side up. Turn off the heat.
  7. Add the grated Gouda and butter to the grits, stirring well to melt and combine, then adjust the consistency with a little more milk or water if needed. The grits should be viscous but should still “stand up” on the plate.
  8. Top trout with the oyster mushroom and pecan mixture and serve alongside a helping of Gouda grits. Enjoy!

Slowly stir in the grits with a whisk, then continue to stir until they return to a simmer. We know you will flip over these grits! We know you will flip over these grits! Learn more. - Brad's whiskey teryaki poached trout - Bacon Mushroom Goat Cheese Stuffed Trout - Baked trout with lemon, herbs and almonds - Sautéed Trout Filet Topped with Apple Mostardo and Garlicky Collard Greens - North Carolina Trout with Sautéed Oyster Mushrooms and Pecans with Gouda Grits - Grilled lemon trout - Baked trout with prosciutto - Smoked . I will focus on the sauteed oyster mushroom in the recipe below, that way we will retain the nutritious elements of the mushrooms.

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