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Best Idea to Preparing Yummy North Carolina Trout with Sautéed Oyster Mushrooms and Pecans with Gouda Grits

Wishing to eat North Carolina Trout with Sautéed Oyster Mushrooms and Pecans with Gouda Grits a luxurious restaurant's, but for some reasons are not able to go to restaurants. This recipe is going to guide you with helpful procedures on producing a North Carolina Trout with Sautéed Oyster Mushrooms and Pecans with Gouda Grits like a famous chef made.

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

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. 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 do it.

To make an extraordinary North Carolina Trout with Sautéed Oyster Mushrooms and Pecans with Gouda Grits, below are the materials needed:

  1. Take of Gouda Grits.
  2. Prepare 1 cup of whole milk.
  3. You need 1 cup of water.
  4. You need 1 of Kosher salt, to taste.
  5. Use 1 of Black pepper, to taste.
  6. Get 1/2 cup of Riverview Farms grits.
  7. Use 2 oz of grated Gouda.
  8. You need 1 tbsp of unsalted butter.
  9. Use of Trout with Oyster Mushrooms and Pecans.
  10. Use 16 oz of fresh trout filets.
  11. You need 1 of Kosher salt, to taste.
  12. Take 1 of Black pepper, to taste.
  13. Prepare 1 tbsp of olive oil.
  14. Provide 1/4 cup of pecan pieces.
  15. You need 2 oz of oyster mushrooms, chopped.
  16. Take 1 tbsp of butter.
  17. Prepare 1/8 tsp of cinnamon ground.
  18. Take 1/4 tsp of cumin ground.
  19. You need 1/10 tsp of cayenne.
  20. Get 8 each of cherry tomatoes, halved.

After preparing the components, now you are good to cook your 5-star North Carolina Trout with Sautéed Oyster Mushrooms and Pecans with Gouda Grits by following the guidances below:

  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!.

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

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step by step to make North Carolina Trout with Sautéed Oyster Mushrooms and Pecans with Gouda Grits

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