Shamu Datshi (Bhutanese Mushroom and Cheese Stew)

🛒 Ingredients

• Mushrooms (button or cremini) 150 g · 38 kcal
• Firm white cheese (e.g., Feta, or Bhutanese Datshi if available) 70 g · 230 kcal
• Green chilies (hot), sliced 20 g · 8 kcal
• Onion, diced 50 g · 20 kcal
• Garlic, minced 5 g · 7 kcal
• Cooking oil 10 g · 88 kcal
• Water or vegetable broth 100 g · 0 kcal

👨‍🍳 Instructions

1. Clean and slice mushrooms. Dice the onion and green chilies, then mince the garlic.
2. Heat cooking oil in a pot or deep pan over medium heat. Sauté the diced onion and minced garlic for 2-3 minutes until fragrant and softened.
3. Add the sliced mushrooms and green chilies to the pan. Cook for 5-7 minutes, stirring occasionally, until the mushrooms have softened and released their moisture.
4. Pour in the water or vegetable broth and bring the mixture to a gentle simmer. Reduce the heat to low.
5. Add the firm white cheese, stirring gently until it melts completely and forms a creamy, thick sauce. Season with salt to taste.
6. Serve Shamu Datshi hot, traditionally with Bhutanese red rice or white rice, or with flatbread.