Shamu datshi

Mushrooms & cheese


Preparation info

  • Difficulty


  • Serves


Appears in

Lands of the Curry Leaf

Lands of the Curry Leaf

By Peter Kuruvita

Published 2018

  • About

Bhutan is blessed with rich natural forests that are home to many species of mushrooms, which find their way into this typical Bhutanese dish. Serve this simple, warming meal with some bread or boiled potatoes.

Preparation 15 minutes
Cooking 15 minutes


  • 100 g (3Β½ oz) butter
  • 1 large brown onion, sliced
  • 250 g (9 oz) oyster mushrooms, torn, or any type of mushroom you like; a mixture would be lovely too
  • 1 very ripe tomato, sliced into wedges
  • 2 Indian green chillies, halved lengthways
  • 30 g (1 oz/ΒΌ cup) crumbled feta cheese
  • 100 g (3Β½ oz/1 cup) grated cheddar cheese
  • 2 tablespoons thin (pouring) cream


Melt the butter in a heavy-based saucepan over medium heat. Add the onion and allow to sweat for 2–3 minutes.

Add the mushrooms and season with a pinch of salt. Fry together, stirring lightly, for about 3 minutes. Add the tomato and chilli and continue cooking for 2 minutes.

Pour in 100 ml (3Β½ fl oz) water and bring to the boil. Sprinkle in the feta and cheddar cheese, then cover and cook for 2–3 minutes, or until the cheeses melt.

Reduce the heat to very low and stir in the cream. Let the mixture sit for a minute, then remove from the heat.

Serve immediately.