Method
- Heat butter in a heavy pot. Add onion; cook 5 minutes.
- Add garlic and chilies; stir 60 seconds. Add cumin.
- Add sliced mushrooms; cook 6 minutes — they will release water and concentrate.
- Add salt and water. Simmer 8 minutes.
- Crumble in yak cheese; stir gently to melt.
- Garnish with cilantro. Serve with red rice.
Common questions
Can Shamu Datshi be made ahead?
Shamu Datshi is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 25 minutes.
Is Shamu Datshi spicy?
Shamu Datshi as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is Shamu Datshi vegetarian or gluten-free?
Shamu Datshi is suitable for vegetarian (and vegan if dairy is omitted) diets.
How hard is Shamu Datshi to make at home?
Shamu Datshi is approachable for a home cook with basic stove skills — total time about 40 minutes, no special technique required.
Can Shamu Datshi be scaled up or down?
This recipe is written for 4 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
Cultural Note
Shamu datshi is the autumn Bhutanese dish — wild mushroom foraging is a major Bhutanese seasonal activity. The dish is celebrated in some regions; Paro and Bumthang valleys are famous for their mushroom traditions.
