It isn't hard to learn, if not taking up mushroom foraging seriously as I did (memorized the mycology textbooks I had at about 4-5yo, learned some microscopy skills relevant to IDing fungi, and chemical reagent spot tests for helping narrow down species until one has a positive ident.
Best thing IMO, is to learn the most common deadly poisonous species, such as death caps (Amanita phalloides), destroying angel (A.virosa), nephrotoxic Cortinarius spp., Galerina species, some Lepiotas etc.
And learn them so well you will recognize any, and each of them off by heart. And then learn a few of the best eatables, there are many that are SO distinctive they literally cannot be mistaken for anything else. Giant puffball (fantastic fried as slices in batter, grows to over a meter in diameter sometimes)
Cauliflower fungus (grows at the base of trees, conifers specifically and looks like a giant convoluted brain thats been ripped out of somebody's skull and stuck to the base of a tree lol)
Various Boletus species are excellent eating, such as the one used in canned mushroom soups, the cep, penny bun or porcini as the italians call it.
There are quite a few really easy ID'ed mushrooms around, and amongst them are some of the finest fungal treats of them all, at least the ones that contain neither psilocybin/psilocin/baeocystin, or muscimol
That said, I do use fly agaric mushrooms (Amanita muscaria, that mushroom of garden gnome fame with its red cap flecked with white, warty remnants of the partial veil), a magic mushroom although extremely different to psilocybin mushrooms, its toxic raw, and must be slowly cured in the oven at the lowest heat possible, with the oven door left slightly ajar before use that way.
Most often though I use it as a spice whilst cooking meat dishes, especially steak, for the sauce/marinade, and I never make a chilli con carne or steak stew without; its got the perculiar property of activating directly the taste type the japanese call 'umami', or savoury (like meat, bovril, marmite etc) and adding a teaspoonful or so of A.muscaria to the cooking meat works absolute wonders for the flavor
Lol my old man ALWAYS yaps on about how I'm 'going to ruin that' (meaning the chilli) when he sees me add it in, along with some dried, powdered Chalciporus piperatus, the peppery boletus; he has had it though and didn't complain
And I say so myself but meh, I know I am right. I do a real mean chilli.
Special ingredients there I HAVE to have when I make chilli are the fly agaric, peppery boletus, and fresh shiitake mushrooms (from the shop, I'd have to grow them myself otherwise as they do not grow wild here.
And if I am lucky enough to be able to lay hands on them, morels, even dried ones, morels stewed with meat are just heavenly.
