Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, north carolina trout with sautéed oyster mushrooms and pecans with gouda grits. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
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North Carolina Trout with Sautéed Oyster Mushrooms and Pecans with Gouda Grits is one of the most popular of recent trending meals in the world. It is appreciated by millions daily. It is easy, it’s quick, it tastes yummy. 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.
To get started with this particular recipe, we must 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:
- Get Gouda Grits
- Prepare 1 cup whole milk
- Make ready 1 cup water
- Get 1 Kosher salt, to taste
- Get 1 Black pepper, to taste
- Take 1/2 cup Riverview Farms grits
- Make ready 2 oz grated Gouda
- Take 1 tbsp unsalted butter
- Get Trout with Oyster Mushrooms and Pecans
- Prepare 16 oz fresh trout filets
- Take 1 Kosher salt, to taste
- Get 1 Black pepper, to taste
- Take 1 tbsp olive oil
- Make ready 1/4 cup pecan pieces
- Get 2 oz oyster mushrooms, chopped
- Prepare 1 tbsp butter
- Take 1/8 tsp cinnamon ground
- Make ready 1/4 tsp cumin ground
- Make ready 1/10 tsp cayenne
- Prepare 8 each cherry tomatoes, halved
All Reviews for Sauteed Spinach and Mushrooms. Heat the olive oil over medium-high heat in a large, heavy skillet, and add the mushrooms. Cook, stirring, until seared and beginning to sweat, about five minutes. Wild mushrooms have long been revered in the East and West alike for their purported potent medicinal value.
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!
It uses oyster mushrooms which is identified as a low-FODMAP item. Brush visible dirt off the oyster mushrooms if necessary and give them a quick rinse before tearing them into pieces. Recipe: Pecan-Crusted Salmon with Sautéed Greens & Potatoes. Bright sautéed greens with salmon, a fish that is nicely complemented but not overpowered by strong flavors. I also remembered I had some leftover pecans in the pantry, just enough to chop up and make a nice crust over the fish.
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