Shamu Datshi: Bhutanese Style 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. 

Get our best blogs right into your inbox!

By submitting above, you agree to our privacy policy.

21 Responses

  1. 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.

  2. 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.

  3. 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.

  4. 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! 🙂

    1. 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.

  5. 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 ! 🙂

  6. 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

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

Leave a Reply

About Me

Hi, I’m Panushwari

Welcome to my blog which is mostly about Food, Travel, Lifestyle and Beauty. I generally review restaurants and hotels in Kolkata and my work as a Restaurant Consultant and Food Critic in Kolkata allows me to maintain this blog as a showcase of my work. I am also a published author and have been a panelist at many events.

Follow & Subscribe

Get our best blogs right into your inbox!

Unsubscribe anytime you want.

Categories

You might also like

You have made it till the end!

No post here!