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Walk up the stairs. Walk up the stairs to where you live or work as an alternative to using the elevator. While this will be difficult to do if you live on or if your job is on a seriously high level floor in a skyscraper, taking the stairs to a home or office on, say, the fifth floor is entirely do-able. Even if you do live or work on one of the higher floors, you can still get out of the elevator early and climb up the stairs the rest of the way. Most people will decide to be sluggish and take an elevator instead of opting for exercise on the stairs. Even if you only have a single flight to climb, climbing down and up it during the day is a great way to get additional exercise.

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We hope you got benefit from reading it, now let’s go back to north carolina trout with sautéed oyster mushrooms and pecans with gouda grits recipe. To make north carolina trout with sautéed oyster mushrooms and pecans with gouda grits you need 20 ingredients and 8 steps. Here is how you achieve it.

The ingredients needed to cook North Carolina Trout with Sautéed Oyster Mushrooms and Pecans with Gouda Grits:

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