Bhutanese Ema Datshi Mushroom Skillet

Ingredients

• 300 g king oyster or cremini mushrooms, sliced
• 1 large green bell pepper, thinly sliced
• 1 small yellow onion, thinly sliced
• 2 garlic cloves, minced
• 1 tsp minced fresh ginger
• 1 tbsp neutral oil
• 1/2 tsp crushed red chile or dried chile flakes
• 120 g farmer cheese or feta, crumbled
• 80 ml water
• 1 tsp soy sauce
• 2 tbsp chopped cilantro
• 2 cups cooked red or brown rice

Steps

1. Cook the rice if needed and slice the mushrooms, pepper, onion, garlic, and ginger before heating the pan.
2. Heat the oil in a wide skillet over medium-high heat. Brown the mushrooms for 5 to 6 minutes so their moisture cooks away.
3. Add the onion and pepper and cook for 4 minutes until softened at the edges, then stir in the garlic, ginger, and chile for 30 seconds.
4. Add the water and soy sauce, cover, and simmer for 3 minutes to make a light sauce.
5. Lower the heat, scatter in the cheese, and fold gently just until it softens without fully disappearing.
6. Taste for salt, finish with cilantro, and spoon the hot skillet mixture over cooked rice.

Allergen note: Contains gluten, dairy and soy. Check the cheese label if serving gluten-free.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.