Shiitake mushrooms are native to East Asia, but has been becoming more popular globally. The mushrooms have a variety of uses in traditional cuisine and medicine, such as being served as part of a miso soup. Dried shiitake mushrooms are commonly available and these can be rehydrated simply by soaking them in water. The dried versions are easier to store and ship, and are often thought to be superior in taste as the process of sun drying the mushrooms can alter the flavor profile.
Porcini mushrooms are particularly common in Italian foods, partly due to their nutty flavor. However, the mushrooms are particularly hard to cultivate, making them difficult (and expensive) to find fresh. This is very true in the United States, although you might sometimes find them in seasonal produce markets. Alternatively, dried porcini mushrooms are much more readily available and are easily used.
7. Enokitake (Golden Needle)
The thin white enokitake mushroom (sometimes called enoki) is a common ingredient in East Asian cooking. This is a cultivated form of the species, and the wild version looks considerably different. The popularity of enokitake means that it is easily found canned or fresh, even in the United States.