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Quick Mushrooms and Cheese for Rice

Cookbook

One Taste

Published by Provecho Press

This image courtesy of ericswanson.com

Many varieties of mushrooms can be found in the countryside of Bhutan, which is nestled in the Himalayas and bordered by Tibet, Sikkim, and Bangladesh. This dish combines mushrooms and cheese, usually a yak-milk cheese in Bhutan. Shamu datsi, as this dish is called, is served with rice and makes a nice side vegetable dish with emma datsi.

NotesMind Refresher: Appreciate whatever is happening.

Serves4

CostInexpensive

Easy

Total Timeunder 15 minutes

Kid FriendlyYes

Recipe Coursemain course, side dish

Dietary Considerationegg-free, halal, kosher, peanut free, soy free, tree nut free, vegetarian

Five Ingredients or LessYes

Mealdinner, lunch

Moodblue

Taste and Texturebuttery, cheesy, creamy, savory, tart, umami

Ingredients

  • 8 ounces (250 g) thinly sliced fresh mushrooms (about 3 cups)
  • ½ cup (125 ml) water
  • 2 tablespoons (30 g) butter
  • 2 teaspoon sea salt
  • 1 cup (100 g) shredded melting cheese, such as Cantal, Monterey Jack, or fontina
  • 1 medium tomato, diced (about ½ cup)
  • 2 green onions, thinly sliced (about ½ cup)

Instructions

  1. Place mushrooms, water, butter, and salt in a medium saucepan over high heat and bring to a boil. Reduce heat to medium-low, cover, and cook 5 minutes.

  2. Stir in cheese, tomato, and green onion, cover, and cook 2 minutes or until cheese melts.

  3. Pour into a serving dish and serve with rice.

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