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

Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, north carolina trout with sautéed oyster mushrooms and pecans with gouda grits. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

North Carolina Trout with Sautéed Oyster Mushrooms and Pecans with Gouda Grits is one of the most well liked of current trending meals on earth. It’s simple, it’s quick, it tastes yummy. It’s appreciated by millions every day. They’re nice and they look fantastic. North Carolina Trout with Sautéed Oyster Mushrooms and Pecans with Gouda Grits is something that I’ve loved my entire life.

For many generations, pecans have been grown on family homesteads in North Carolina for both food and profit. Today, pecans are still grown in North Carolina for income and enjoyment, predominately in the southeastern part of the state. Growing pecans requires patience and a long-term commitment.

To get started with this particular recipe, we have to 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 can achieve that.

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

Spray a baking sheet with cooking spray. Oyster mushrooms are native to Europe, North America, and Asia and have been growing wild since ancient times. Of all mushrooms commonly consumed, oyster mushrooms in the genus Pleurotus stand out as exceptional allies for improving human and environmental health. Oyster mushrooms are native to both deciduous hardwood and conifer tree species.

Steps 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!

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