Today we’re bringing you an essay from our Community Voices – authentic stories relating to families and food. Emmi S. Herman writes a heartfelt story about how her mother couldn’t taste or smell, but she gave her daughter and whole family flavor, memory, and one kitchen story too wild not to retell; she also shares her mom’s original mushroom toast cups recipe with us! Follow Emmi and her writing on Instagram @eherman0110, on Substack at , and on Medium.
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Mom Almost Killed Us!
Her cooking method turned out perfect meals — most of the time
By Emmi S. Herman
Most people rely on their sense of smell and taste when cooking, but not Mom. When she was around 35, nasal polyps and chronic sinusitis caused anosmia, which prevented her from being able to smell or taste. But that did not stop our kitchen impresario from turning out delectable meals for the family.
Mom trained me and my sister to smell and taste for her. When I was four, she’d roll a neat ball of raw chopped meat, kosher salt, garlic, and parsley with her hands and place the delicacy in my open palm. Perched on the kitchen stool, I’d nibble my first steak tartare.
Or she’d summon me from play to taste the juices of a hot-out-of-the-pan chicken fricassee.
“Too salty? What’s missing?” she’d ask, searching my face.
“Nothing, Mom. It’s perfect,” and I would run off to play.
Being Mom’s nose had its benefits. I got to taste what was for dinner before everybody else. And sometimes that meant warm chocolate pudding.
I enjoyed doing this for Mom and completely took for granted the gift of my own five senses.
When I got married and had a family of my own, Mom and Dad made weekly pilgrimages to my house on Long Island where Mom cooked for all of us. They arrived one day with a roasted chicken under an armor of aluminum foil and a carton of mushrooms.
“I had these mushrooms in my fridge. I hope they’re still good,” Mom said to me in the kitchen. “Thought I’d make the girls’ favorite Mushroom Toast Cups.” She handed me the package to smell.
I inhaled the earthy scent and gave a thumbs up. She started to cook while I followed my toddler as he launched into his daily race around the kitchen and adjacent rooms.
After the second loop around, Mom called out.
“Taste this,” she asked, shoving a spoon in my face. My 10-year-old appeared in the kitchen and Mom handed her a spoonful as well. We tasted it, and immediately spit it out.
“Eww! Gross! Hot!” my daughter cried.
“Ugh, my tongue tingles,” I said. We splashed cool water on our tongues.
Mom looked alarmed. “Oh dear, I must have eaten two or three. I can’t feel my tongue.”
The tip of Mom’s tongue was fire engine red.
“Maybe the mushrooms are poisonous! I’m calling 911,” I said and grabbed the phone. When I explained my emergency to the dispatcher he quickly connected me to Poison Control.
I answered the agent’s questions. “Yes, the mushrooms were purchased in a grocery store. Shop Rite. Five days ago. A small amount.”
He reassured me that we would live and said to watch for any signs of sudden illness.
Emergency over, Mom basted the chicken, and my daughters bickered about whose turn it was to set the table.
After Mom and Dad left and the kids were tucked in, I returned to the kitchen. As I wiped around the stovetop, I spotted a tall plastic bottle that didn’t belong there.
I called Mom immediately.
“Mom, you didn’t sauté the mushrooms in Mazola Oil. You sautéed them in Pine Sol.”
“Oh my God,” she cried. “I could have killed us all!”
“But you didn’t,” I said.
“I’m a terrible mother,” she said.
“No, you’re not. You’re a great mother. You always say we learn best from our mistakes. We’re all okay, and that’s what’s important.”
The next day I called Mom to ask for the recipe. “The original one without the Pine Sol, please.”
Mom’s Original Mushroom Toast Cups
Ingredients
- 12 slices white bread, crust removed
- 2 tablespoons Mazola or vegetable oil
- 1-1/2 pounds fresh mushrooms, diced
- 1 small onion, sliced thin
- 1/2 cup half and half
- 1 tablespoon sherry or dry white wine
- 1 tablespoon flour
- 1 heaping tablespoon chopped fresh parsley
- Salt, pepper, garlic powder to taste
Directions
- Preheat oven to 400º F.
- Press each slice of white bread into a 12-cup cupcake tin to form bread cups.
- Bake cups in the oven for about 5 minutes or until golden. Cool and remove from tin.
- Heat the oil and add mushrooms and onions until the onions appear soft and translucent. Add seasonings and stir. Pour in half and half, then slowly add flour and mix to a thickened consistency.
- Place bread cups on a lightly greased baking sheet. Place mushroom mix into each cup and bake in preheated oven about 10–12 minutes.
- Serve piping hot.
About:
Emmi S. Herman is a children’s book author and freelance writer. She lives in New York.
