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

Hey everyone, it is Drew, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, north carolina trout with sautéed oyster mushrooms and pecans with gouda grits. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

North Carolina Trout with Sautéed Oyster Mushrooms and Pecans with Gouda Grits is one of the most well liked of current trending foods on earth. It’s enjoyed by millions daily. It is simple, it’s quick, it tastes delicious. They’re nice and they look wonderful. North Carolina Trout with Sautéed Oyster Mushrooms and Pecans with Gouda Grits is something which I’ve loved my entire life.

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. In this video we will show you how to prepare Sauteed Shrimp with Oyster Mushrooms and Grand Marnier. please don't forget to Like, Subscribe and Comment.

To begin with this particular recipe, we must first prepare a few ingredients. 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 cook that.

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

When you have king oyster mushrooms on hand, no worries. North Carolina Psychedelic Mushroom Varieties (seven pictures). North Carolina - Gymnopilus aeruginosus - Gymnopilus junonius - Gymnopilus luteofolius - Panaeolus cinctulus - Psilocybe cubensis - Psilocybe caerulipes - Psilocybe plutonia. The oyster mushrooms have three distinct parts- a fleshy shell or spatula shaped cap (pileus) , a short or long lateral or central stalk called stipe and long ridges and furrows underneath the pileus called gills or lamellae.

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!

North Carolina - Gymnopilus aeruginosus - Gymnopilus junonius - Gymnopilus luteofolius - Panaeolus cinctulus - Psilocybe cubensis - Psilocybe caerulipes - Psilocybe plutonia. The oyster mushrooms have three distinct parts- a fleshy shell or spatula shaped cap (pileus) , a short or long lateral or central stalk called stipe and long ridges and furrows underneath the pileus called gills or lamellae. The gills stretch from the edge of the cap down to the stalk and bear the spores. Fried oyster mushrooms tastes crispy outside and soft inside. Usually it is served with Sichuan peppercorn powder and salt.

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