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.