I’ve tried it a few times, and the trick is to treat the forest like a slow‑moving laboratory. Pick only what’s abundant, rotate spots, and leave plenty for the next season. Grow your own mycelium for the big dishes, so you’re not pulling every spore from the wild. That way you keep the flavor front‑row, but the forest keeps thriving. And if you’re ever in doubt, ask a local ranger or mycologist—those experts can tell you which patches are safe to harvest. Just remember, the best high‑end dishes come from respect for the ingredients, not from a rush to collect every single mushroom.