In an 8-inch skillet over medium, toast the shiitake, mustard seeds, coriander, fennel and cumin, stirring often, until fragrant, 2 to 4 minutes. Transfer to a small bowl and cool for about 5 minutes. In a spice grinder, process the toasted spice mixture to a fine powder, 1 to 2 minutes, periodically shaking the grinder. Return to the bowl and stir in the ground ginger, turmeric, paprika, pepper, cloves and cinnamon. Store in an airtight container for up to 2 months.