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

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, north carolina trout with sautéed oyster mushrooms and pecans with gouda grits. It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

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To begin with this recipe, we have to first prepare a few ingredients. 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 it.

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