I imagine technical terms being the Latin names for them? At school, if it ever was given attention, the names were mentioned more in passing than as something that'd be expected to be remembered for life. It's understandable since at primary school during the lessons dealing with biology and botanics you are expected to learn basics of fungi, and not as a subject matter one should be an expert in. The way I learnt about edible and non-edible fungi was with my family from early childhood as we used to go mushroom hunting every year a number of times. So I knew most of the local edible mushrooms and their names, including porcini, mentioned in your post here, and some of the boletes. I could say I was among experts as most people would only recognize chanterelles that were top selling mushrooms at local town markets, and those same people would just tend to stay away from any other type of mushroom, which was also understandable because with some of them you would have to know how to prepare and cook properly in order not to get food poisoning. With chanterelles it's all easy and straight forward same as with button mushrooms that are sold in supermarkets; you can even eat them raw.