Hello, I am Elise. Today, we’re going to make north carolina trout with sautéed oyster mushrooms and pecans with gouda grits recipe. Never skip today’s recipe. This is a very easy recipe to try and is one of my family food recipes. This time, I will make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
North Carolina Trout with Sautéed Oyster Mushrooms and Pecans with Gouda Grits Recipe
North Carolina Trout with Sautéed Oyster Mushrooms and Pecans with Gouda Grits is one of the most popular of current trending meals on earth. It is easy, it’s quick, it tastes yummy. It is enjoyed by millions every day. North Carolina Trout with Sautéed Oyster Mushrooms and Pecans with Gouda Grits is something which I have loved my entire life. They’re fine and they look wonderful.
To get started with this recipe, we have to 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 can achieve it.
The ingredients needed to make North Carolina Trout with Sautéed Oyster Mushrooms and Pecans with Gouda Grits:
- Make ready Gouda Grits
- Get 1 cup whole milk
- Make ready 1 cup water
- Take 1 Kosher salt, to taste
- Take 1 Black pepper, to taste
- Get 1/2 cup Riverview Farms grits
- Prepare 2 oz grated Gouda
- Get 1 tbsp unsalted butter
- Prepare Trout with Oyster Mushrooms and Pecans
- Get 16 oz fresh trout filets
- Get 1 Kosher salt, to taste
- Get 1 Black pepper, to taste
- Prepare 1 tbsp olive oil
- Prepare 1/4 cup pecan pieces
- Prepare 2 oz oyster mushrooms, chopped
- Prepare 1 tbsp butter
- Get 1/8 tsp cinnamon ground
- Prepare 1/4 tsp cumin ground
- Make ready 1/10 tsp cayenne
- Get 8 each cherry tomatoes, halved
Steps to make North Carolina Trout with Sautéed Oyster Mushrooms and Pecans with Gouda Grits:
- 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.
- Lower heat to medium-low and cook 25-30 minutes. Season the trout with salt and pepper.
- 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.
- While grits are resting, heat a sauté pan over medium-high heat. Add oil, and heat until shimmering.
- 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.
- 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.
- 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. Enjoy!
So that’s going to wrap it up for this special dish north carolina trout with sautéed oyster mushrooms and pecans with gouda grits recipe. Thanks so much for reading. I’m confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Happy cooking.
