• 1 loaf sourdough bread
• 1 pound cremini mushrooms (or other mushrooms, you prefer), sliced
• Momofuku Savory Seasoned Salt
• 1 medium yellow onion, peeled and sliced
• 6 stalks celery, chopped (about 2 cups)
• 5 cloves garlic, sliced
• 1 cup beer (preferably a light beer, such as a pilsner)
• ¼ cup golden raisins
• 1 cup low moisture mozzarella cheese, grated
• Momofuku Black Truffle Chili Crunch
• 3 cups broth (chicken or vegetable)
• 3 large eggs
• ½ cup herbs such as chives, chopped

Tear bread apart into about 1–2 inch–sized pieces and let it sit overnight. (Conversely, bake for 30 minutes at 300°F to fully dry it out.) Add dried bread to a baking dish or pan.

Heat oven to 375°F.

Heat 3 tablespoons of oil in a large skillet over medium–high heat. Add mushrooms and a generous pinch of Momofuku Savory Seasoned Salt. Cook the mushrooms until all the water is released and evaporated and the mushrooms are starting to brown, about 20–25 minutes. Add onions, celery, garlic, and another generous pinch of Momofuku Savory Seasoned Salt. Cook until onions are translucent and softened, about 8 minutes.

Add beer, golden raisins,, and another pinch of Momofuku Savory Seasoned Salt. Cook until most of the liquid has evaporated, about 5 minutes. Stir in 1 tablespoon of Momofuku Black Truffle Chili Crunch.

Whisk together eggs and broth and pour about ⅔ of the mixture over the bread. Let it sit, then toss the bread until it fully absorbs the liquid. Add the remaining liquid, the mushroom mixture, grated cheese, and the chopped herbs. Toss to combine. Top with Momofuku Savory Seasoned Salt and Momofuku Black Truffle Chili Crunch.

Cover the pan with foil and bake for 40 minutes, until the stuffing is cooked through and bubbling. When you are ready to serve, uncover and increase the temperature to 450°F. Bake for 15 minutes or until the top is crisped and brown but not burned.