Prego
2520 Amherst
713-529-2420 
prego-houston.com

Prego Italian Restaurant has kicked off the annual Fall Funghi Festival that will continue until the middle of November. During the festival, chef/owner John Watt will feature local crimini, portobello, shiitake, and oyster mushrooms from Kitchen Pride Mushroom Farm in Gonzales, Texas

Special mushroom dishes will include housemade pappardelle with assorted local mushrooms, scallions, and extra virgin olive oil; brick oven pizza with scamorza (Texas pecan wood-smoked mozzarella), assorted local mushrooms, roasted garlic, and pecorino cheese; and risotto with assorted local mushrooms, leeks, Texas Gulf shrimp, and mushroom broth.

Mushroom dishes on Prego’s daily menu will also be available, including Prego Salad, housemade ravioli di funghi; pecan wood–grilled grass-fed Texas beef filet with sautéed local mushrooms, and spinach and housemade truffle ravioli. And from the gluten-free menu: veal scallopini topped with Texas mushrooms, with sautéed spinach and creamy asparagus risotto; and pecan wood–grilled beef tenderloin topped with local mushrooms, with sautéed spinach and mashed golden potatoes.

Many thanks to chef John Watt for sharing the recipe for his famous Prego Salad with Gastronaut readers!

Prego Salad
Serves 4

For the salad

4 cups arugula
4 large radicchio leaves, whole
4 medium portobello mushroom caps
12 orange slices
4 slices of your favorite goat cheese goat cheese
Fresh cracked black pepper
Apple-walnut vinaigrette (recipe follows)

Marinade

2 tablespoons Texas honey
2 tablespoons white balsamic vinegar
¼ cup extra virgin olive oil
Pinch each kosher salt and cracked black pepper

Combine all ingredients and mix well.  Add portobello mushrooms and marinate for 1 hour.  Grill mushroom caps (Prego grills over pecan wood) and then slice either in half or strips. 

Apple-Walnut Vinaigrette

1 cup extra-virgin olive oil
1 Tbsp fresh lemon juice
1 Tbsp champagne vinegar
1 Tbsp balsamic vinegar
½ cup chopped dried apples
½ cup chopped walnuts
1 tablespoon sugar
Kosher salt and white pepper to taste

Combine all ingredients with a whisk. Set aside. Extra dressing can be stored in refrigerator for up to a week. 

Marinate and grill mushrooms and prepare salad dressing. Roll goat cheese into roulade with 2-inch diameter and then roll edges in cracked black pepper to cover. Option: roll into 4 small balls then roll in pepper.  Dress salad by tossing together arugula with enough vinaigrette to coat.  Place whole radicchio leaves in center of plate and use as a bowl for the arugula.  Place 2 portobello halves, 3 orange slices, and one slice of the goat cheese roulade or one goat cheese ball on each plate.  Optional: add crostini on the side.