You can't really understand until you've tasted choice mushrooms, the only one of which is findable in stores is the bolete, and even that's usually dry and tells terrible quality.

I used to go in the forest and find maybe 5 types of really tasty mushrooms, come back with enough for the whole family. Add some cheese and some onions and it's Michelin star in the mountains.

It's also quite a thrill to spot a log absolutely covered in oyster or woodear mushrooms (two I feel very confident in identifying, and thankfully both were common on the 10k trail above Albuquerque)