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

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We hope you got insight from reading it, now let’s go back to north carolina trout with sautéed oyster mushrooms and pecans with gouda grits recipe. 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 do that.

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

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