Ingredients
- 250g mushrooms (any type, like button or oyster), sliced
- 2 tbsp oil or butter
- 1 medium onion, thinly sliced
- 3 green chilies, slit (adjust to taste)
- 2 cloves garlic, minced
- 1 medium tomato, chopped (optional)
- 1 cup water
- ½ cup cheese (traditionally yak cheese; substitute with feta, cheddar, or processed cheese)
- Salt, to taste
Directions
Shamu Datshi is a beloved traditional dish from Bhutan, showcasing the country’s unique culinary heritage that beautifully blends simple ingredients into hearty, flavorful meals. The name itself reveals the essence of the dish — “Shamu” meaning mushrooms, and “Datshi” meaning cheese in the Bhutanese language. This comforting curry highlights tender mushrooms cooked slowly in a rich, creamy cheese sauce, infused with aromatic onions, garlic, and spicy green chilies.
Unlike the more widely known Ema Datshi (chili and cheese stew), Shamu Datshi centers mushrooms as the main ingredient, providing an earthy, meaty texture that pairs perfectly with the melted cheese. Traditionally, Bhutanese families use local yak cheese, which has a distinct tangy and salty flavor, but many modern cooks substitute this with readily available cheeses such as cheddar or feta.
Shamu Datshi is a staple comfort food in Bhutanese households, often served with the country’s signature red rice or plain white rice. It’s deeply satisfying, balancing heat and creaminess, and embodies the warmth and simplicity of Himalayan home cooking. This dish is naturally gluten-free and vegetarian, making it accessible and enjoyable for a variety of diets.
Ideal for those who love bold flavors with minimal fuss, Shamu Datshi offers a taste of Bhutan’s rich culinary tradition and is perfect for a cozy dinner or a special cultural meal. Whether you’re exploring Bhutanese cuisine for the first time or revisiting a favorite, this mushroom and cheese curry is sure to delight your palate and warm your heart.
Here’s an approximate nutrition estimate per serving (based on 3 servings) for Shamu Datshi using typical ingredients:
| Nutrient | Amount (per serving) |
|---|---|
| Calories | 250 – 300 kcal |
| Protein | 10 – 12 g |
| Carbohydrates | 8 – 12 g |
| Fat | 18 – 22 g |
| Saturated Fat | 8 – 12 g |
| Fiber | 2 – 3 g |
| Sodium | 400 – 600 mg |
| Sugar | 2 – 4 g |
| Cholesterol | 30 – 50 mg |
Notes:
Values depend heavily on the type and amount of cheese used.
Using low-fat or vegan cheese can reduce calories and fat.
Mushrooms provide fiber, vitamins, and minerals with very few calories.
Disclaimer: Nutritional values are approximate and may vary based on ingredient brands, quantities, and preparation methods. This recipe is for informational purposes only and should not replace professional dietary advice.
Steps
1 Done | Sauté the baseHeat oil or butter in a pan over medium heat. Add sliced onions and sauté until soft and translucent. |
2 Done | Add garlic and chiliesStir in the garlic and green chilies. Cook for 1–2 minutes until fragrant. |
3 Done | Cook mushroomsAdd the sliced mushrooms and sauté for 3–5 minutes until they begin to soften and release water. |
4 Done | Optional tomatoIf using tomato, add now and cook until it breaks down and blends with the mixture. |
5 Done | Add water and simmerPour in 1 cup of water. Cover and let it simmer for 5–7 minutes on low-medium heat. |
6 Done | Melt the cheeseAdd the cheese and stir gently. Let it melt and create a creamy sauce. If using cheddar or processed cheese, you may want to stir until it fully melts and coats the mushrooms. |
7 Done | Adjust seasoningAdd salt to taste. Simmer for another 2–3 minutes, then turn off the heat. |
8 Done | 🍚 Serving SuggestionServe hot with red rice or steamed white rice. It pairs well with other Bhutanese dishes like Ema Datshi or Kewa Datshi (potato cheese curry). |
9 Done | 🌶️ NotesThe dish is traditionally spicy, but you can adjust the number of chilies based on your heat tolerance. For a vegetarian version, use butter or vegetable oil. You can also try a version with mixed mushrooms for more flavor depth. |
