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5 Minutes to Preparing Yummy North Carolina Trout with Sautéed Oyster Mushrooms and Pecans with Gouda Grits

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

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. To cook north carolina trout with sautéed oyster mushrooms and pecans with gouda grits you only need 20 ingredients and 8 steps. Here is how you cook that.

Below are the ingridients that are required to make a perfect North Carolina Trout with Sautéed Oyster Mushrooms and Pecans with Gouda Grits:

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

Done with the ingridients? Below are the steps on serving 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!.

Add the tomatoes, sausage, mushrooms, and water to the pan and bring up to a simmer. Let this go for about thirty minutes. It should all cook down to a nice comforting looking ragout. Taste and season with salt and black pepper. To serve with the grits: Spoon a generous helping of the ragout on top of warm, seasoned grits.

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