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Preheat the oven to 350 degrees F |
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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 |
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Melt 2 tablespoons of the butter with the olive oil in a large skillet over medium heat |
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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) |
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Add the Takara Mirin, and simmer until the liquid is slightly syrupy |
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Stir in the chicken broth and salt and bring to a simmer |
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Whisk the cream, eggs and pepper to taste, in a large bowl |
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Combine the bread, mushroom mixture, and parsley and toss until the bread is moistened |
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Transfer the stuffing to a buttered 1 ½ quart baking dish |
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Bake uncovered until the stuffing sets and to top browns, about 1 hour |
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Sprinkle black truffle salt for taste and let stuffing sit for 15 minutes before serving |
