Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a Good dish, north carolina trout with sautéed oyster mushrooms and pecans with gouda grits. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

North Carolina Trout with Sautéed Oyster Mushrooms and Pecans with Gouda Grits is one of the most favored of current trending foods in the world. It is simple, it is fast, it tastes yummy. It is appreciated by millions every day. They’re fine and they look wonderful. North Carolina Trout with Sautéed Oyster Mushrooms and Pecans with Gouda Grits is something which I have loved my entire life.

To begin with this particular recipe, we must 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. Prepare Gouda Grits
2. Take 1 cup whole milk
3. Get 1 cup water
4. Prepare 1 Kosher salt, to taste
5. Make ready 1 Black pepper, to taste
6. Take 1/2 cup Riverview Farms grits
7. Get 2 oz grated Gouda
8. Take 1 tbsp unsalted butter
9. Prepare Trout with Oyster Mushrooms and Pecans
10. Take 16 oz fresh trout filets
11. Make ready 1 Kosher salt, to taste
12. Prepare 1 Black pepper, to taste
13. Prepare 1 tbsp olive oil
14. Take 1/4 cup pecan pieces
15. Make ready 2 oz oyster mushrooms, chopped
16. Prepare 1 tbsp butter
17. Get 1/8 tsp cinnamon ground
18. Prepare 1/4 tsp cumin ground
19. Take 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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