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Mushroom Stuffing


Main Ingredients

White Bread, cut into 1/2 inch pieces8 slices
Mixed Mushrooms, stemmed and quarter1 1/2 lbs
Shallots, sliced6 pieces
Leeks, chopped1 cup
Garlic, chopped4 cloves
Fresh Rosemary, minced1 tablespoon
Butter2-3 tablespoons
Extra Virgin Olive Oil2 tablespoons
Takara Mirin1/4 cup
Chicken Broth2 cups
Kosher Salt1 teaspoon
Black Truffle Salt, sprinkle more before serving1 teaspoon
Heavy Cream1 cup
Large Eggs3
Freshly-Ground Black PepperTo taste
Fresh Flat-Leaf Parsley, chopped1/4 cup



  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

(this recipe was adopted from the original recipe from Food Network Kitchen) 

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