[pluteoid]

Foraging for wild mushrooms is part of the ancient and rich culinary tradition of many European countries, where poisoning rates among those brought up in the tradition are very low. Yes reliably identifying a range of edible wild species takes knowledge and experience, but it's rewarding (in terms of both ecological and culinary appreciation), and it's only a little bit more challenging than learning to ID wild berries, for example. If you don't appreciate those rewards personally, there is no need to denigrate those who do.

For me, the flavors and textures are so varied, each suited to a different range of classic dishes, that saying common table mushrooms should suffice is the position of a philistine. I mean, bananas are tasty and plentiful, why bother with mango and papaya and passionfruit...