ãã®ã¬ã·ããããªãã®èšèªã«ç¿»èš³ããŠããŸã...ããŒãžã¯èªåçã«æŽæ°ãããŸãã
Tsam Datsi with Mushrooms
A delightful variation of the classic Bhutanese cheese stew, this version incorporates earthy mushrooms alongside the traditional cheese and chilies, creating a rich and comforting dish.
ð§ ææ
- 200 g Mushrooms(sliced (shiitake or button))
- 150 g Bhutanese cheese (Datshi)(cubed or grated (or substitute with a mix of mozzarella and feta))
- 2 large Green chilies(finely chopped)
- 1 small Onion(finely chopped)
- 2 cloves Garlic(minced)
- 1 tbsp Butter
- 1 cup Water
- 0.5 tsp Salt(or to taste)
ðšâð³ äœãæ¹
- 1
Melt butter in a saucepan over medium heat.
ð¡ ããã®ã³ã: Using butter adds a nice richness to the base. - 2
Add chopped onion, minced garlic, and chopped green chilies. Sauté until softened and fragrant.
- 3
Add the sliced mushrooms and cook until they release their moisture and start to brown.
- 4
Pour in the water and bring to a simmer. Add salt.
ð¡ ããã®ã³ã: The water helps to create the sauce base for the cheese. - 5
Gradually add the cheese, stirring continuously until it melts and forms a creamy sauce. Be careful not to boil vigorously after adding cheese.
ð¡ ããã®ã³ã: Stirring constantly prevents the cheese from clumping. - 6
Simmer gently for a few more minutes until the sauce thickens slightly. Taste and adjust salt if needed.
- 7
Serve hot, typically with red rice.
ð¡ ããã®ã³ã
- âIf using authentic Bhutanese cheese (Datshi), it can be quite salty, so adjust the added salt accordingly.
- âFor a milder flavor, remove the seeds from the green chilies before chopping.
- âDon't overcook the cheese, as it can become stringy or oily.
âš ã¢ã¬ã³ãžã¢ã€ãã¢
ãã®ã¬ã·ããç¬èªã«ã¢ã¬ã³ãžããããã®ãã³ã
- Add other vegetables like spinach or cauliflower florets.
- For a richer flavor, a splash of milk can be added along with the water.