Let's say she had a bumper crop of dehydrated mushrooms, that just happened to smell nasty, which she believed were nontoxic. Having carefully studied what Death Caps look like, in order to avoid them.
She wants to make a carbonara... but thinks her smelly mushrooms will smell it up too badly to serve.
So she pivots to BW. But then goes grocery shopping where she overbuys fresh, nonstinky mushrooms. Far more than the dish requires. Plus about a lifetime supply of pastry. Why???? To make practice batches?
With all those fresh mushrooms, why is she adding stanky mushrooms at all????
To use them up?
So how then, if it was all accidental, did four pastries contain toxic mushrooms but hers magically did not?
Riddle me that, Erin.
JMO