Spicy Roasted Shitake mushroom with cumin
I am not sure whether you tried to roast Shitake mushroom with some of the common spices. However I would sincerely invite you to try it. The taste of roasted shitake mushroom tests so different! And with the special flavor of cumin, I am quite satisfied.
Have you ever tried cumin—the special seasoning quite popular in Chinese cumin roasted lamb skewers. The strong flavor of cumin is the reason why it is used in many lamb or beef dishes because Chinese people those meats have raw taste. Anyway, I just cannot stop loving the taste. Sometimes, I will sprinkle some on my pan-fried steamed buns slices. In case you do not like cumin, replace it with freshly ground black pepper can also work.
Prepared and we are going to roast.
- 10-14 shitake mushrooms, root removed and flower cut
- pinch of salt
- ½ tablespoon olive oil
- ½ teaspoon black pepper powder
- pinch of cumin powder
- pinch of red chili pepper powder
- 1 green onion, finely chopped.
- Wash the mushrooms and cut some flower on the surface. You can skip this for sure. However remember to gently squeeze extra water absorbed during the process.
- In a large bowl, mix mushrooms with olive oil and salt. Set aside for around 10 minutes.
- Re-heat the oven to 200 degree C.
- Place the mushrooms on baking sheet. Sprinkle ground black pepper, red-chili pepper and cumin powder.
- Roast for around 15 minutes.
- Garnish chopped green onion before serving.