Plate of Pot Roast and a fork.
From the Coppola family kitchen: Main Dishes

Maria Zasa Coppola’s Genovese-Style Pot Roast

We don't know what type of mushroom she used in her pot roast but if she were cooking it in America, it most likely would have been commercial white mushrooms or canned mushrooms. 

A dish piled high with rigatoni and meat sauce.
From the Coppola family kitchen: Sauces

Zasa's Meat Sauce

Here are one of the two recipes by Italia's mother-in-law that she included in her book, Mama Coppola's Pasta Book. Look for meats cut for scaloppini or ask your butcher if she or he can slice some for you.