Final answer:
Germans eat mushrooms in autumn because mushrooms naturally grow well during this season with favorable weather conditions. Some mushrooms like morels and truffles are particularly valued and eaten as delicacies. Commercially, mushrooms are cultivated in conditions that mimic their natural autumn habitats.
Step-by-step explanation:
Germans often eat mushrooms in autumn due to their natural seasonal growth during this time. The cooler temperatures and moisture levels following the summer provide perfect conditions for mushrooms to thrive, particularly in forests and meadows. Among the mushrooms, morels and truffles are considered delicacies and are highly sought after during the autumn months. Mushroom picking has its risks as some edible varieties have poisonous look-alikes. Hence, foragers must be cautious and knowledgeable when collecting these fungi to prevent incidents of mycetismus. In addition to gastronomic uses, fungi like molds also play a role in food processing, such as in the ripening of cheeses.
The commercial cultivation of mushrooms like Agaricus bisporus (the common grocery store mushroom) succeeds due to the controlled conditions that replicate the natural cave environments in autumn, providing consistent temperatures and high humidity, ideal for their growth.