As far as I understand it's too inconsistent, i.e. very unevenly distributed within one fruiting body. Not sure if that's the reason, but: if you ever bought mushrooms/truffles in the Netherlands, there is no psylocibin content on the box. And if you try googling, the estimates vary pretty wildly (although it's possible that it's just a lack or proper research)
Also not everyone enjoys the taste of mushrooms or truffles. And psychedelic entities don't care whether they are coming from naturally occurring or synthesized psylocibin ;)
Also, humility and appreciation come in different shapes: for example I recall that Shulgin never consumed his pure psychedelics with juice because he could distinguish 'chemical' tastes and had appreciation for that
With regards to the taste, grinding them up and mixing them into melted chocolate will negate all taste issues (or consistency, I find the getting bits stuck in your teeth is what really sucks).
Last time I did this, I could barely hold it down long enough to have some effects. I felt 100x better when it exited my body, but I only had some mild "breathing walls" effects.
It doesn't help that I tell restaurants I'm allergic to mushrooms because I really, REALLY hate them, and they won't take me seriously otherwise. (And they're in almost everything, especially "vegan" stuff (which I like, without being vegan))
I have been blessed with a good source on.. ahem.. another source of psilocybin, without any taste. That works!
It might not help enough if you have some specific reactions to all mushrooms, but letting ground up mushrooms sit in citric acid (from lemons or similar) for 10-15 minutes can help break down the fibers that can cause upset stomachs.
Also not everyone enjoys the taste of mushrooms or truffles. And psychedelic entities don't care whether they are coming from naturally occurring or synthesized psylocibin ;)
Also, humility and appreciation come in different shapes: for example I recall that Shulgin never consumed his pure psychedelics with juice because he could distinguish 'chemical' tastes and had appreciation for that