Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, north carolina trout with sautéed oyster mushrooms and pecans with gouda grits. One of my favorites. For mine, I’m gonna make it a bit tasty. 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 easy, it’s fast, it tastes yummy. It is appreciated 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 are fine and they look wonderful.
North Carolina Trout and Sautéed Oyster Mushrooms and Pecans with a Side of Gouda Grits. We're excited to bring you fresh North Carolina Trout filets along with delicious oyster mushrooms, pecans, Gouda cheese, and, one of our very favorite things, Riverview Farms grits. We know you will flip over these grits!
To begin with this recipe, we must first prepare a few components. You can have north carolina trout with sautéed oyster mushrooms and pecans with gouda grits using 20 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make North Carolina Trout with Sautéed Oyster Mushrooms and Pecans with Gouda Grits:
- Take Gouda Grits
- Prepare 1 cup whole milk
- Take 1 cup water
- Prepare 1 Kosher salt, to taste
- Prepare 1 Black pepper, to taste
- Make ready 1/2 cup Riverview Farms grits
- Get 2 oz grated Gouda
- Prepare 1 tbsp unsalted butter
- Take Trout with Oyster Mushrooms and Pecans
- Take 16 oz fresh trout filets
- Prepare 1 Kosher salt, to taste
- Get 1 Black pepper, to taste
- Make ready 1 tbsp olive oil
- Prepare 1/4 cup pecan pieces
- Get 2 oz oyster mushrooms, chopped
- Take 1 tbsp butter
- Make ready 1/8 tsp cinnamon ground
- Prepare 1/4 tsp cumin ground
- Make ready 1/10 tsp cayenne
- Get 8 each cherry tomatoes, halved
Fresh Oyster mushrooms can be sauteed, fried or even roasted. I will focus on the sauteed oyster mushroom in the recipe below, that way we will retain the nutritious elements of the mushrooms. My vegan oyster mushroom recipe is prepared in one skillet. We include our touch by adding a southern twist on many of the classic favorites, including Mountain Trout, Dungeness Crab Cakes, Filet Mignon and Duck Confit.<br /><br />Twigs supports local farmers and co-ops whenever possible.
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!
We source local, fresh, seasonal ingredients. Slice mushrooms and place half in the bottom of a shallow baking dish. Salt and pepper fish, inside and out, to taste and place in dish on top of mushrooms. Sprinkle bread crumbs over fish along with the minced parsley, chopped garlic and the green onion. Winston-Salem, Carolina del Norte / Milner's American Southern Restaurant And Catering /. pimento cheese grits cake, milner brother's bacon, tomato butter, jalapeño jam.
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