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Hong Kong Wild Mushroom Stuffing

This Little Goat went to Hong Kong
  • This Little Goat went to Hong Kong


6-8 servings


1 hour, 30 minutes

active time

15 minutes



1 loaf brioche bread, torn into 1-inch chunks (about 14-15 ounce)

4 Tbsp unsalted butter

1 large yellow onion, thinly sliced 

kosher salt

16 oz. assorted wild mushrooms

3/4 cup This Little Goat went to Hong Kong, divided  

3 large eggs

1 1/2 cups mushroom (or vegetable) stock

1 cup shredded Parmesan cheese

1/2 cup thinly-sliced scallions, plus more for topping

1/4 cup fresh mint leaves, for topping



Place the bread chunks on a large, rimmed baking sheet and let dry out overnight. Or, bake in a 350 oven until dry, about 12-15 minutes. Remove from the oven and let cool. 

Melt the butter in a large skillet over medium heat. Once melted, add in the onions and a pinch of kosher salt. Sauté until tender and translucent, about 5 minutes. Reduce the heat to medium-low and continue cooking, stirring occasionally, until the onions are golden brown and well caramelized, about 15-20 minutes more.

Stir in about ¼ cup Kong Hong sauce and the mushrooms. Season with ½ teaspoon salt. Increase the heat to medium and continue cooking, stirring frequently, until the mushrooms are golden brown and their liquid has evaporated, about 5-7 minutes. 

In a small bowl, whisk together the eggs, remaining ½ cup Hong Kong sauce and stock. 

Add the dried bread and mushroom/onion mixture to a large mixing bowl. Pour in the egg mixture, Parmesan and scallions. Using your hands, toss until everything is well combined and the bread is evenly moistened.  

Transfer to a greased baking dish or oven-safe skillet and press firmly into an even layer. Cover with foil and transfer to a 350 degree oven. Bake for about 25-30 minutes, until puffed up. 

Remove the foil and increase the oven temperature to 425 degrees. Continue baking until golden brown and cooked through, about 15 minutes more. Top with more scallion greens and fresh mint leaves. Slice and serve warm.

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