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, it is me again, Dan, welcome to my recipe page. Today, I will show you a way to prepare a special dish, north carolina trout with sautéed oyster mushrooms and pecans with gouda grits. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

North Carolina Trout with Sautéed Oyster Mushrooms and Pecans with Gouda Grits is one of the most well liked of recent trending meals in the world. It’s appreciated by millions daily. It’s simple, it is fast, it tastes delicious. North Carolina Trout with Sautéed Oyster Mushrooms and Pecans with Gouda Grits is something which I have loved my whole life. They are fine and they look fantastic.

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 begin 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 cook that.

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

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. Vegan king oyster mushroom scallops are coated in Cajun spices, pan seared and served with creamy grits, juicy tomatoes, and chard to make this The mushroom scallops are tender and full of flavor, thanks to some spicy Cajun blackening seasoning. I decided to go total comfort food meal and.

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!

Breading the flesh side of the fish allows the skin to crisp up on the other side. Roasted oyster mushrooms are meaty, juicy, and crispy on the edges. Versatile enough to go with any savory dish. It seems that oyster mushrooms are becoming more common in supermarkets, so I got some to experiment with. After a few times roasting them in the oven with just oil, salt, and pepper, I.

So that is going to wrap it up for this special food north carolina trout with sautéed oyster mushrooms and pecans with gouda grits recipe. Thank you very much for your time. I’m confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!