Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, north carolina trout with sautéed oyster mushrooms and pecans with gouda grits. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

North Carolina Trout with Sautéed Oyster Mushrooms and Pecans with Gouda Grits is one of the most favored of current trending meals in the world. It is enjoyed by millions every day. It is easy, it’s quick, it tastes yummy. North Carolina Trout with Sautéed Oyster Mushrooms and Pecans with Gouda Grits is something that I’ve loved my whole life. They’re nice and they look wonderful.

The Best Sauteed Oyster Mushrooms Recipes on Yummly Asian Vegetable Soup, Dolsot Bibimbap (korean Stone Pot Rice Bowl), Oysters And Grits With Roasted Tomatoes. For many generations, pecans have been grown on family homesteads in North Carolina for both food and profit.

To begin with this particular recipe, we have to first prepare a few ingredients. 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 that.

The ingredients needed to make North Carolina Trout with Sautéed Oyster Mushrooms and Pecans with Gouda Grits:

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

I find they are best cooked briefly over medium-high heat to I typically heat coconut oil or olive oil to a medium-high temperature, toss in sliced King oyster mushrooms, leave them alone for a minute or two, then toss. Rinse oyster mushrooms thoroughly, and pat dry with paper towels. Shred mushrooms by hand into long, thin pieces. Bring water to a boil in saucepan over medium-high heat, and dip in shredded oyster mushrooms for several seconds.

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!

Combine orange, pear, ginger, brown sugar. Oyster mushrooms are native to Europe, North America, and Asia and have been growing wild since ancient times. Brook Trout with Pecans, Lemon, and Parsley Brown Butter. Pecan-Crusted Catfish with Spicy Cream Sauce. Mushrooms, oyster, garlic, olive oil, rosemary leaves, margarine, all-purpose flour, sherry, soy sauce, tamari.

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