Recreating Bhutan thru food – Shamu Datshi (Bhutanese Mushroom and Cheese Recipe)

One of my favourite posts to write was the one I did post returning from a wonderful holiday inBhutan. The beautiful landscape, colours and gorgeous people, not to mention the lovely food we ate throughout the trip was enough to inspire me. Something that is severely missing on this blog, when yesterday I realised that I’d last posted in September.

In fact, funnily I have been cooking and baking quite a bit. What with the extra hours I have on hand because of early rising due to the pooch. Somehow, never got down to making it here and am about to remedy that!

With the weather finally getting a nip and winter deciding to descend on our neck of the woods, memories of the food we ate inBhutanbecame so strong that it urged me to try and recreate it.

We enjoyed the vegetable and cheese preparations almost daily. Ema Datshi – Chillies and Cheese, Kewa Datshi – Potato and Cheese and my favourite Shamu Datshi – Mushrooms and Cheese.

It’s a simple recipe, the most time consuming aspect of this is the chopping of the mushrooms! Because the dish cooks itself in less than 10 minutes!

I found a recipe online and used that as a base, I omitted the tomatoes, because the version we had didn’t have tomatoes in it. I also used Amul processed cheese as that is the only one I had on hand. Am sure a combination of cheddar and mozzarella would be ideal. The taste was almost the same as what I recall. Pretty good for a first attempt at recreation!

Shamu Datshi (Serves 3)

Button Mushrooms – 200 grams, washed thinly sliced

Unsalted butter – 1 tablespoon

Water – ¼ cup

Cheese – 2/3 cup, grated (I used 3 cubes of Amul Processed cheese)

Spring onions – 3-4 sliced thinly

The cheese I used was  quite salty so I did not add any more salt.


In a pan, place the sliced mushrooms, water, butter, and salt (if using) over high heat and bring to a boil. Reduce the heat to medium-low, cover, and cook 5 minutes till the mushrooms are cooked. Stir in the grated cheese, and green onion, cover, and cook 2 minutes or until cheese melts. Pour into a serving dish and serve with rice.

That’s it! It’s a fantastic dish to serve for cheese lovers. Makes a great and easy addition to a party table. Can be eaten with nice crusty bread as well, but goes best with hot Rosematta rice.

9 Comments Add yours

  1. Kristofer says:

    This recipe is great! I made it two nights in a row – the first night as per the recipe (using Greek Feta cheese) and served with rice. The second night I added quite a lot of chillies to make a sort of mix between this and ema datshi and served it with bulgur wheat. Both times delicious, thanks for sharing!

    1. arundati says:

      so glad to know you enjoyed this dish. It is one of my favourites.

  2. TD says:

    just back from bhutan..they use shitake mushrooms mostly, but button too at some places. I’d prefer to make it with shitake..thanks for the recipe!

    1. arundati says:

      yes they do use a variety of mushrooms. We only get button in hyderabad so that’s what I used! I hope you had a lovely trip

  3. Nupur says:

    Mmm- what a gorgeous picture and the dish looks delicious! Food is definitely my favorite part about travel too.

  4. Swati Sapna says:

    i LOVE mushrooms. and mushrooms with loads of cheese… heavenly! dying to try this out!

  5. kankana says:

    I have heard a lot about Bhutan but never really got a chance to visit there. Creamy mushrooms are one of my fav and this recipe is something I need to try.

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