Hello everybody, it’s me, Dave, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, north carolina trout with sautéed oyster mushrooms and pecans with gouda grits. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
For many generations, pecans have been grown on family homesteads in North Carolina for both food and profit. Today, pecans are still grown in North Carolina for income and enjoyment, predominately in the southeastern part of the state. Growing pecans requires patience and a long-term commitment.
North Carolina Trout with Sautéed Oyster Mushrooms and Pecans with Gouda Grits is one of the most favored of recent trending meals on earth. It is enjoyed by millions every day. It’s easy, it’s quick, it tastes delicious. North Carolina Trout with Sautéed Oyster Mushrooms and Pecans with Gouda Grits is something which I have loved my whole life. They’re fine and they look wonderful.
To begin with this particular recipe, we have to 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 can achieve it.
The ingredients needed to make North Carolina Trout with Sautéed Oyster Mushrooms and Pecans with Gouda Grits:
- Make ready Gouda Grits
- Make ready 1 cup whole milk
- Take 1 cup water
- Prepare 1 Kosher salt, to taste
- Get 1 Black pepper, to taste
- Prepare 1/2 cup Riverview Farms grits
- Take 2 oz grated Gouda
- Take 1 tbsp unsalted butter
- Get Trout with Oyster Mushrooms and Pecans
- Get 16 oz fresh trout filets
- Take 1 Kosher salt, to taste
- Make ready 1 Black pepper, to taste
- Prepare 1 tbsp olive oil
- Take 1/4 cup pecan pieces
- Make ready 2 oz oyster mushrooms, chopped
- Make ready 1 tbsp butter
- Take 1/8 tsp cinnamon ground
- Take 1/4 tsp cumin ground
- Get 1/10 tsp cayenne
- Take 8 each cherry tomatoes, halved
North Carolina - Gymnopilus aeruginosus - Gymnopilus junonius - Gymnopilus luteofolius - Panaeolus cinctulus - Psilocybe cubensis - Psilocybe caerulipes - Psilocybe plutonia. Oyster mushrooms are native to Europe, North America, and Asia and have been growing wild since ancient times. Spray a baking sheet with cooking spray. And the food, such as the seared scallops with oyster mushrooms in sweet corn cream and the Current favorites are the Toasted Pecan Salmon (salmon topped with toasted pecans and served with The pan-fried ruby trout with eggs, apple sauce, hoecakes (corn pancakes), cheese, roasted.
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!
Breading the flesh side of the fish allows the skin to crisp up on the other side. Serve with Creamed Spinach and Mushrooms and Steamed Sugar Snap Peas. Of all mushrooms commonly consumed, oyster mushrooms in the genus Pleurotus stand out as exceptional allies for improving human and environmental health. Oyster mushrooms are native to both deciduous hardwood and conifer tree species. North Spore is your access to grow your own mushrooms and explore the mycological world.
So that’s going to wrap this up for this exceptional food north carolina trout with sautéed oyster mushrooms and pecans with gouda grits recipe. Thanks so much for reading. I am sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
