Lunches
Shamu Datshi
Ingredients
- - 400 g Mushrooms (button or wild, sliced)
- - 150 g Datshi (Bhutanese farmer's cheese), crumbled (substitute: mild farmer's cheese)
- - 3 whole Green chilies, sliced
- - 1 medium Onion, sliced
- - 2 whole Garlic cloves, minced
- - 2 tbsp Butter
- - 100 ml Water (1/2 cup)
- - 1 tsp Salt (to taste)
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.