SHAMU DATSHI Bhutanese mushrooms and cheese

A few days ago, DD gifted me with a big bag of crumbly Chhurpi. For those who don’t know, Chhurpi is a cheese available in Tibet, Bhutan, Nepal, Sikkim, and several other mountainous parts of India. I personally love that cheese cooked with Ningro, but since i had this fresh version, I thought I could make a batch of Shamu Datshi with it. Now, if you follow my blog you’ll vaguely remember me writing about Kewa Datshi. Well, thankfully, Shamu Datshi is even simpler, and needs minimum prep. You would need a bunch of mushrooms to start with, and some cheese which can lend some flavors. I used chhurpi, but you can use Amul or other processed cheese cubes, or if you are feeling fancy, a combination of Gruyere and Feta.

SHAMU DATSHI

SHAMU DATSHI Bhutanese mushrooms and cheese

Slice about 200 gm. button mushrooms. You can use any kind of mushrooms, FYI, but I personally have a preference for a combination of meaty shiitake and plain button, and I did just that here. I took 3-4 caps of shiitake mushrooms and put them in hot water, so that they would re-hydrate. It took about 10 minutes. Then, I cut them up in pieces. I have recently started using the Preethi Zodiac 750W 5 Jar Mixer Grinder which can chop up vegetables perfectly within seconds.

chhurpi

chhurpi

Heat  a pan over medium-low heat and add 1 tablespoon vegetable oil. When it heats up a bit, add a clove of garlic, followed by all of the mushrooms, 1-2 tablespoons of chopped capsicum (optional – I had a quarter of a red bell pepper, so I added it), and fresh chillies as per your taste. Since my heat tolerance is high, I added 5-6 dallay khorsani, preserved in oil, plus 2 green chillies, chopped. Add 1/2 cup of water to this, and then let it come to a boil. You can also add other vegetables at this point, but don’t crowd the pan too much. Once its boiling, cover, simmer, and leave it alone for 10-15 minutes, or until the water has reduced a bit.

mushrooms and cheese

mushrooms and cheese

Add 50 gm. chhurpi cheese and cook it down with the mushrooms. At this point, stir everything well, let the cheese get mixed in, then check for seasoning (you may need more salt). Serve by itself or with hot, sticky rice on a cold day to comfort you.

Disclaimer: Poorna Banerjee was sent the ZODIAC 750W 5 JAR MIXER GRINDER for review purpose. 

Written by Poorna Banerjee

    21 Comments

  1. David 2017-12-26 at 8:53 pm Reply

    This looks fantastic! I’d love to visit Bhutan and taste this for myself!

  2. Ami 2017-12-26 at 7:47 am Reply

    This looks yummy. And it combines two of my favorites – mushrooms and cheese. The garlic flavoring is something that I love too. It looks filling enough and I am for one bookmarking this to try it out.

  3. Alberto C. 2017-12-24 at 12:45 pm Reply

    This looks delicious, I’ve never tried Bhutanese food before but I might give this dish a try!

  4. Adrenaline Romance 2017-12-24 at 1:36 am Reply

    Very delicious! We’ll try this on our next camping trip. We may have to substitute a few ingredients that may spoil easily. What cheese would you suggest as a substitute? I don’t think we can find Chhurpi cheese here in the Philippines.

  5. Gina 2017-12-22 at 1:21 am Reply

    This looks delicious. Will need to see about making for my hubby.

  6. Marvi 2017-12-21 at 2:59 pm Reply

    That looks delicious! I’ve been experimenting a lot in the kitchen and would love to try this..

  7. The Little Habibi 2017-12-21 at 11:05 am Reply

    This looks delicious. I love the combination of mushroom and cheese. Will definitely try this out soon.

  8. Punita Malhotra 2017-12-20 at 3:04 pm Reply

    This is the first time I have every read a Bhutanese recipe. To top it up, its dish made of mushrooms and cheese. Wow! Looks delicious too. Hot sticky rice sounds perfect as an accompaniment.

    • Poorna Banerjee 2017-12-20 at 5:13 pm Reply

      Do try it and let me know!

  9. Brooke 2017-12-19 at 4:17 pm Reply

    Well I have never heard of this cheese but the dish sounds delicious and I do love mushrooms so if I see it on a menu I’ll give it a try! Right now I’m in the midst of perfecting my Lamb curry at home so I need to get that dish to 100% perfect before I attempt a new one! 🙂

    • Poorna Banerjee 2017-12-19 at 7:59 pm Reply

      If you like lamb curries, you might want to check out the recipe section of this blog – You would find quite a few mutton dishes that are authentic recipes.

  10. Ada 2017-12-18 at 8:19 pm Reply

    Ive never heard about Chhurpi but I love so much and I sure I would love this one as well! Combination of mushrooms and cheese sounds fantastic! I hope Ill get to go to India one day and try this fabulous dish ! 🙂

    • Poorna Banerjee 2017-12-19 at 9:05 pm Reply

      🙂 try it and let me know!

  11. Karrie Frost 2017-12-18 at 5:44 pm Reply

    This looks absolutely delicious. I can’t wait to try the recipe. Thank you. My husband is a huge fan of mushrooms and will be so excited to taste this. #meatlessmonday

    • Poorna Banerjee 2017-12-18 at 5:45 pm Reply

      That sounds wonderful. Let me know how it turned out!

  12. Alice 2017-12-18 at 5:24 pm Reply

    This looks incredible, like the perfect winter meal!

    • Poorna Banerjee 2017-12-18 at 5:35 pm Reply

      it is really nice and perfect for a meatless monday!

  13. Ashley 2017-12-18 at 5:19 pm Reply

    Awesome savory recipe! I love mushrooms, I will definitely have to give this a try! Thanks for sharing your recipe!

    • Poorna Banerjee 2017-12-19 at 9:06 pm Reply

      🙂

  14. Toni 2017-12-18 at 5:06 pm Reply

    This looks so good! Wow, what a cozy meal idea for the cold months ahead. I am looking forward to making this one!

    • Poorna Banerjee 2017-12-19 at 9:06 pm Reply

      great! Let me know how it turned out!

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