Mushroom Stuffing

Directions

1. Preheat the oven to 350 degrees F

2. Spread the bread cubes out on a baking sheet and toast in the oven until golden and crisp, about 5 minutes. Set aside to cool

3. Melt 2 tablespoons of the butter with the olive oil in a large skillet over medium heat

4. Add the mushrooms, shallots, leeks, garlic, and rosemary and cook, stirring occasionally, until the vegetables soften and brown, about 25 minutes (If vegetables are sticking, add additional tablespoon of butter)

5. Add the Takara Mirin, and simmer until the liquid is slightly syrupy

6. Stir in the chicken broth and salt and bring to a simmer

7. Whisk the cream, eggs and pepper to taste, in a large bowl

8. Combine the bread, mushroom mixture, and parsley and toss until the bread is moistened

9. Transfer the stuffing to a buttered 1 ½ quart baking dish

10. Bake uncovered until the stuffing sets and to top browns, about 1 hour

11. Sprinkle black truffle salt for taste and let stuffing sit for 15 minutes before serving