Mushroom Mouth

Growing up, a mushroom mouth was not the mouth of a mushroom lover…..

br pizza

Bob Ross and Happy Pizza with Mushrooms Mouth…..

‘Mushroom mouth’ was the English translation of an Italian phrase , ‘mussi di funghi’…. that meant , literally – mushroom mouth. Except, of course, this isn’t how I can find the phrase on the Internet….mouth tranlates to  – apertura, or  bocca, but I can’t find a mussi...but it’s still a thing….even if it’s a dialect thing

Like pursed lips….

J Lo blowing a kiss

Not to be confused with the kiss blowing pursed lips…

JLo pursed lips

This is the very ‘not my happy mouth’ mushroom mouth look. Thank you, J Lo for being so expressive!

and now some mushrooms….

mushroom, white

White mushrooms

mushrooms

Lots of lovely mushrooms

 

and they had already-sliced fresh mushroom on the markdown bin at the store….so I snapped them up. I used to make a really easy, really tasty mushroom sauce for pasta, so easy that if I couldn’t remember which cookbook it was in, I could probably make something close anyhow….

 

My son is not a fan of the mushroom, so most of the last 20 years I haven’t used mushrooms as a main ingredient (although they have played supporting roles in a few things)….

I looked for the cook book with the terrific mushroom sauce recipe  and found the recipe, but not exactly in the book I thought it would be in .It wasn’t quite as I remembered it. The page was too small and there weren’t as many smudges as I remembered, and the type face was off…..but it was here:

NH best of Italian cooking

This book also came out later then I remembered using the recipe  and I remember making the sauce in the early ‘8o’s……mystery..

Mushroom Spaghetti Sauce

Salsa di funghi per spaghetti

6 tablespoons butter, divided

4 medium onions, thinly sliced

2 pounds mushrooms, sliced

Salt

Fresh ground pepper

¼ teaspoon ground nutmeg

1 cup heavy cream

  1. Heat 3 tablespoons butter in a heavy skillet over medium heat. Add onions and sauté until golden brown, 5-7 minutes, stirring frequently.
  2. Cover and turn the heat to low. Cook for 20 minutes, or until the onions are very, meltingly, soft, stirring occasionally.
  3. In another pan, one large enough for the full sauce, melt the other 3 tablespoons butter. Cook the mushrooms until tender. Season with salt and pepper and the nutmeg. Keep hot.
  4. Meanwhile, start cooking 1 pound spaghetti.
  5. Five minutes before serving….add the cream to the mushrooms and onions. Heat, but do not let boil or it will curdle.
  6. Drain the cooked spaghetti, add the sauce, mix and serve with grated Parmesan cheese.
  7. Easy, rich, delicious.

Adapted from Nika Hazelton’s From Nika Hazelton’s Kitchen.Viking, 1985. p.237. and Nika Hazelton The Best of Italian Cooking. Weathervane Books, 1989. p.163-4.

From NH kitchen large

This is the volume with the smudges…she used the same recipe in 2 volumes! Mystery solved.

There was also a time during the ’70’s that I had confused Nika Hazelton with Marcella Hazen, just based on their names and that they were both producing Italian cook books. There was no Internet or social media, so all I had was names on a book cover and my poor memory to depend on.

 

 

Regional It. Kitch

This is the other Nika that I have

Oh, Look!

Chocolate Cake!

Looks like I’ll be spending a little more time with Nika….

Nika Hazelton

Nika Hazelton

 

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1 Comment

Filed under Books, Recipe, The 1980's

One response to “Mushroom Mouth

  1. Irma Wall

    I just had to answer this post. Mussi di funghi brought back some very dear memories of my lively Italian heritage. And I believe that phrase is from the Gaeta dialect. IBW

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