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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. To make north carolina trout with sautéed oyster mushrooms and pecans with gouda grits you need 20 ingredients and 8 steps. Here is how you achieve that.
The ingredients needed to prepare North Carolina Trout with Sautéed Oyster Mushrooms and Pecans with Gouda Grits:
- Get of Gouda Grits.
- Use 1 cup of whole milk.
- Take 1 cup of water.
- Provide 1 of Kosher salt, to taste.
- Take 1 of Black pepper, to taste.
- Use 1/2 cup of Riverview Farms grits.
- Get 2 oz of grated Gouda.
- Get 1 tbsp of unsalted butter.
- Use of Trout with Oyster Mushrooms and Pecans.
- Provide 16 oz of fresh trout filets.
- Take 1 of Kosher salt, to taste.
- Provide 1 of Black pepper, to taste.
- You need 1 tbsp of olive oil.
- Use 1/4 cup of pecan pieces.
- Get 2 oz of oyster mushrooms, chopped.
- Prepare 1 tbsp of butter.
- Get 1/8 tsp of cinnamon ground.
- Prepare 1/4 tsp of cumin ground.
- Prepare 1/10 tsp of cayenne.
- You need 8 each of cherry tomatoes, halved.
Instructions 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!.
The tasty mushroom seems to be titillating the palates of those who frequent the farmers markets that dot the mid north coast. Sauteed Oyster Mushrooms make a healthy, protein-loaded and meaty dinner with no meat in it. Try cooking oyster mushrooms with onions, peppers and garlic in the same pan for a Go ahead and mix them with sauteed oyster mushrooms. Grow Edible and Gourmet Mushrooms Indoors. Oyster mushrooms sauteed in olive oil with garlic, and topped with green onions.
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