Antipasto with Slow-Cooked Tomatoes and Lemon Curried Mushrooms

Antipasto is now new idea, but jazz it up and please vegetarians too with the inclusion of lemon-flavored curried mushrooms.

Kip Dawkins | Styling by Jennifer Sisk



Gather together your favorite grazing food and arrange in groups on one large platter.

Consider including:

Sliced proscuitto wrapped around thin grissini sticks

Slices of salmon rolled around lemon wedges

Gently blanched white asparagus, drizzled with extra virgin

olive oil, topped with flaked parmesan cheese and freshly

cracked pepper

Slow-cooked juicy Roma tomatoes

Lemon curried mushrooms

Hard boiled and shelled quail eggs


2 lbs. firm and fresh white button mushrooms

1 tablespoon curry powder

juice of 1 lemon

1 tablespoon cooking oil

salt to taste

Heat oil, and when it’s smoking, add curry powder. Throw in the mushrooms, and toss to cover them evenly with the curry powder. Turn heat down before the mushrooms begin to brown, and add the lemon juice and salt. Cover the pan with a lid, and leave to simmer for 20 minutes on low heat. Ensure the liquid does not evaporate completely; add a tablespoon of water if necessary. Cool, and store in an airtight container for up to five days in the refrigerator. Bring to room temperature, and drain any liquid before serving.


12 firm red Roma tomatoes



1 cup vinegar

Set the oven to 200 degrees. Slice the tomatoes in half lengthwise and arrange them cut side up on a rack on a baking tray. Sprinkle a small amount of salt and sugar over the tomatoes. Bake for three hours. Remove from heat, and cool completely. Dip each piece of tomato in the cup of vinegar and place on a paper towel to drain. Store in the fridge for about three days, and bring to room temperature for serving.

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