Mushroom Stuffing

Ingredients

White Bread, cut into 1/2 inch pieces	8 slices
Mixed Mushrooms, stemmed and quarter	1 1/2 lbs
Shallots, sliced	6 pieces
Leeks, chopped	1 cup
Garlic, chopped	4 cloves
Fresh Rosemary, minced	1 tablespoon
Butter	2-3 tablespoons
Extra Virgin Olive Oil	2 tablespoons
Takara Mirin	1/4 cup
Chicken Broth	2 cups
Kosher Salt	1 teaspoon
Black Truffle Salt, sprinkle more before serving	1 teaspoon
Heavy Cream	1 cup
Large Eggs	3
Freshly-Ground Black Pepper	To taste
Fresh Flat-Leaf Parsley, chopped	1/4 cup

Steps

Preheat the oven to 350 degrees F
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
Melt 2 tablespoons of the butter with the olive oil in a large skillet over medium heat
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)
Add the Takara Mirin, and simmer until the liquid is slightly syrupy
Stir in the chicken broth and salt and bring to a simmer
Whisk the cream, eggs and pepper to taste, in a large bowl
Combine the bread, mushroom mixture, and parsley and toss until the bread is moistened
Transfer the stuffing to a buttered 1 ½ quart baking dish
Bake uncovered until the stuffing sets and to top browns, about 1 hour
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)

Recipes