I didn’t grow up eating mushrooms in Singapore because this was not part of the typical Indian or the Malay cuisines and the Chinese food I had like chicken rice, hor fun, laksa, bee hoon, wanton noodles etc. all didn’t use mushrooms. I started eating mushrooms regularly when I moved to China when I was 40. Most the time I had black fungus, shitake and enoki mushrooms and others. Chinese cuisines use fungus a lot and this varies between provinces and seasons and therefore there is an endless number of dishes featuring mushrooms. Here is a roadside vendor selling wood ear mushrooms, I think, in Anshan, Liaoning Province.
For more information: