Shamu datshi is a popular Bhutanese variation of the datshi tradition, using mushrooms with chilies and fresh cheese. Unlike a cream-based European mushroom sauce, its body comes from the cheese melting into the vegetable cooking liquid.
- Prep
- 15 minutes
- Cook
- 20–25 minutes
- Serves
- 4
- Cuisine
- Bhutanese
The recipe
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Ingredients
Quantities change with servings; cooking times stay the same.
Equipment
- Wide saucepan, chopping board, spatula and digital scale. paid link
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Method
-
Prepare mushrooms. Wipe mushrooms clean and cut into similar-size pieces. Use cultivated edible mushrooms from reliable sources, not unidentified foraged specimens.
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Soften aromatics. Put onion, garlic, chilies, mushrooms and water in a wide saucepan. Bring to a gentle simmer and cook uncovered 8–10 minutes until mushrooms are softened.
-
Concentrate the juices. Continue simmering 3–5 minutes to reduce the mushroom liquid slightly. The dish should have some sauce, not dry-fried mushrooms.
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Finish with cheese. Lower the heat. Add butter and crumbled cheese and stir gently just until melted and smooth. Avoid a hard boil.
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Serve hot. Taste and season cautiously, scatter optional spring onion on top and serve with red rice.
Chef’s notes
- A mixture of cultivated mushrooms provides varied texture without relying on wild species.
- Bhutanese datshi dishes usually celebrate chili rather than hide it; moderate the heat according to diners.
- Excessive boiling after adding cheese can cause visible separation.
Substitutions
- Use only button mushrooms if oyster mushrooms are unavailable.
- A mild feta-ricotta blend is a home-kitchen approximation, not a precise substitute for datshi.
- A small quantity of red chili may replace some green chili.
Storage and Food Safety
Refrigerate cooked leftovers promptly at 4°C or below and consume within 2 days. Reheat until fully hot, at least 75°C; stir gently to avoid splitting.
Serve with
Hot red rice or plain steamed rice
Allergens
Milk. Check purchased cheeses for additional allergens.
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