Oyster Mushrooms with Cheese ( Shamu Datsi)

Vegan version of bhutanese shamu datsi

Lately, I was wondering, if i could substitute cheese with grated nuts (almonds or cashew nuts) to cook bhutanese datsi dishes. The thought kept bothering me so much that i had to experiment it ASAP.

Today was the THE-Day and i decided to cook oyster mushroom datsi using grated almonds in place of cheese.

My experiment worked! The dish looked like as if it had been cooked with the cheese and tasted as good. Did the victory dance in the kitchen and enjoyed it with rice.
Presenting the vegan version of Shamu Datsi.
Here is what i used;
6o gr. Oyster Mushrooms
60gr. green chilies
1 medium tomato
20 gr. grated/ground almonds
1 Tbsp oil
100 ml water
salt to taste
1. Wash the veggies, cut the tomato into slices and chillies into halves lengthwise. Tear the mushrooms into strips using your hand.
2. Transfer the cut veggies into a pot, add water, oil and salt. Cover and cook for 5 minutes on a medium low flame.
3. Add the grated almonds, give it a gentle stir, cover and cook for another 2-3 minutes. 
4. Stir gently, check the seasonings and serve.