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 |