In Bhutan, Shamu is Mushroom and Datshi is cheese. We’ll be following Cheese and Mushroom Recipe or Shamu Datshi in this article. Bhutanese cuisine features a lot of cheese.
What is Shamu Datshi?
As stated earlier, Shamu is Mushroom and Datshi is Cheese. Shamu Datshi is widely popular in Bhutan, not just because of its taste but also because of its health benefits.
People think Mushroom is a tough dish to cook but, in this article, I’m going to make you realize how much it’s simple and easy to cook.
Types of Mushrooms
As Bhutan is precious with natural forests, home to different species of Mushrooms. Locals go into the forest and collect garden-fresh varieties of mushroom especially during Spring and Summer seasons.
Be alert all the mushrooms you see in the forest are not eatable some are poisonous.
Few eatable popular mushrooms are listed below.
- Matsutake Honey mushroom
- Ramaria botrytis
- Wood Ear
- Common Puff Ball
- Pink Tipped Coral mushroom
- Short stem Russula
- Himalayan Gypsy
- Honey Mushroom
- Milky Mushroom
- Shitake Mushroom
- Oyster Mushroom
So today in this article I’m going to cook cremini mushroom or Shamu Datshi but there are so many ways of cooking it.
Shamu Datshi Ingredients
Well, the basic and main ingredients used to make Shamu Datshi are
- Chilli Salt
In various part of the country, some like dry mushroom datshi so the Mushroom Datshi is cooked by frying tomato, onion, garlic and chilli at first and then add mushroom then water and cheese at last.
Whereas some like mushroom datshi stew so they cook by adding all together like a mushroom, onion, tomato, chillies, garlic salt, oil, little water in a pot and cook and add cheese when the dish is almost cooked.
For an authentic taste, Farmer Cheese is the best to use but in this article, I will be using only American cheese as I’m out of Bhutan at present and I don’t have farmer cheese.
If you have farmer cheese you should definitely add it while cooking any type of dish especially dishes with stew.
Combination of American cheese and farmer cheese just adds magic to your dish.
But don’t use excessive of it as everything has limited it also has a limit if you use excessive cheese it will make your dish sour.
So, use cheese according to the quantity of your dish.
It’s a simple recipe, the most time-consuming aspect of this is while washing the local mushroom whereas in case of packed mushroom they don’t take much time.
The dish cooks itself in less than 10 minutes!
To make this Bhutanese Mushroom in cheese soup or Shamu Datshi in particular, we will need the following ingredients.
Shamu Datshi | Cheese and Mushroom Recipe
- 300 gm Cremini mushroom
- 1 Onion
- ½ Tomato
- 6-7 Green chilli
- Salt to taste
- 3-4 tbsp Oil
- 1/3 cup Water
- 2-3 tbsp Cheese (a combination of Amul cheese and farmer cheese)
- 4-5 Sliced garlic
- Coriander leaves
- Rinse the mushrooms, chillies, tomato, onion and garlic.
- Cut mushrooms into half and each half into half again. Also, cut tomato, chilli, onion and garlic into slices.
- Now, transfer the above cut mushroom, onion, tomato, green chilli, garlic, water, oil and salt together in a pot and cover and cook on high heat for 3-5 minutes.
- After 3-5 minutes, add cheeses, cover again and cook until cheeses begin to melt. Usually, it takes 2-3 mins to melt the cheese.
- Now without mixing, turn off the flame and let them sit for 1-2 minutes to set.
- Finally, mix well, check salt add more if need.
- Garnish your mushroom datshi with coriander leaves.
- It goes really well with rice.
- Don’t add excessive water while making the dish as mushroom already contains some amount of water.
- Also, be careful with salt, don’t add much at first because mushrooms tend to boil down a lot.
You can also check out our other Bhutanese Dishes: