Spicy Roasted Shitake mushroom with cumin

Cumin roasted mushrooms

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.

Cumin roasted mushrooms

Cumin roasted mushrooms

Roasted Mushroom with Cumin

Super easy snack or side dish--roasted mushrooms with cumin
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Course: Side Dish
Cuisine: Chinese
Keyword: mushroom, Roasted
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 2
Calories: 47kcal
Author: Elaine


  • 10-14 shitake mushrooms , root removed and flower cut
  • pinch of salt
  • 1/2 tablespoon olive oil
  • 1/2 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.


If you do not like cumin, replace it with freshly ground black pepper.


Calories: 47kcal | Carbohydrates: 3g | Fat: 3g | Sodium: 974mg | Potassium: 102mg | Vitamin C: 2.6mg | Calcium: 14mg | Iron: 1.1mg

Cumin roasted mushrooms

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  1. I want to thank you for so many wonderful recipes. The Chinese kitchen is the most interesting of all. I do have one question: why do you use olive oil in so many recipes when all the articles I read about chinese cooking they say to use a tasteless oil? Thank you

    1. Hi Dana,
      It is the tradition that Chinese people love to use tasteless oil like corn oil. However people in China changed a lot during the past decade. And for healthy consideration, we are using more olive oil in daily life. And for roasting recipes, olive oil usually is my first choice.

  2. Hello! I love your blog and have done many of your recipes. I was curious about recipes for moving into spring. I live in New Mexico where it’s dryer than southern China. Could you discuss a favorite entree recipe for the spring? Thank you so much for your beautiful blog!

  3. Does this work with dried shitake mushrooms (rehidrated) ? I am asking because I don’t have access to fresh ones.

    1. Hi Nomoteticus,
      I never tried to use dried shitakake mushroom. But I would suggest using fresh ones only because the tastes and textures are quite different.

  4. Hi Elaine.
    I am from Chongqing. Struggling to find a proper way to explain to introduce Sichuan Food to my friend, I was lucky to find your blog.
    Love it!