Shamu Datshi

Name: Shamu Datshi
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 4
Cuisine: Bhutan
Ingredients: Mushrooms (button or wild, sliced) — 400 g (14.1 oz); Datshi (Bhutanese farmer's cheese), crumbled (substitute: mild farmer's cheese) — 150 g (5.3 oz); Whole Green chilies, sliced — 3; Medium Onion, sliced — 1; Whole Garlic cloves, minced — 2; Butter — 2 tbsp; Water (1/2 cup) — 100 ml (1/2 cup); Salt (to taste) — 1 tsp

The Quirky Foodster Team

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10 min

Prep

18 min

Cook

Servings

Ingredients

Mushrooms (button or wild, sliced) — 400 g (14.1 oz)
Datshi (Bhutanese farmer's cheese), crumbled (substitute: mild farmer's cheese) — 150 g (5.3 oz)
Whole Green chilies, sliced — 3
Medium Onion, sliced — 1
Whole Garlic cloves, minced — 2
Butter — 2 tbsp
Water (1/2 cup) — 100 ml (1/2 cup)
Salt (to taste) — 1 tsp

Method

Melt the butter in a pot and sauté the onion and garlic until soft and fragrant.
Add the mushrooms and chilies, and cook for 5 minutes until the mushrooms release their liquid.
Add the water and simmer for 8 minutes.
Lower the heat and stir in the crumbled cheese until melted and creamy.
Season with salt and simmer for 2 more minutes.
Serve hot with red rice.

Introduction: Shamu Datshi swaps the potatoes of Kewa Datshi for wild or cultivated mushrooms, taking advantage of Bhutan’s forested valleys where mushroom foraging is a seasonal tradition, especially during the monsoon months.

Cultural Background: Shamu Datshi swaps the potatoes of Kewa Datshi for wild or cultivated mushrooms, taking advantage of Bhutan’s forested valleys where mushroom foraging is a seasonal tradition, especially during the monsoon months. It is a favoured lunch dish when mushrooms are in season and is prized for its earthy, savoury depth.

Tips: Wild mushrooms give a deeper, more traditional flavour if available and safely identified. Slice mushrooms evenly for consistent cooking.

Variations: Combine with potatoes for a mixed Kewa Shamu Datshi. Add a handful of chopped spring onion at the end for freshness.

Vegetarian/Vegan: Naturally vegetarian.

Storage: Refrigerate in an airtight container for up to 2 days.

Reheating: Reheat gently over low heat, adding a splash of water if the sauce has thickened.

FAQs:

Q: Can I use dried mushrooms?
A: Yes, rehydrate them in warm water first and use the soaking liquid in place of some of the water.

Q: Is this dish gluten-free?
A: Yes, all ingredients are naturally gluten-free.