2 Pounds Kobe Burgers (thawed)
1 once Dried Porcini
3oz shitake mushrooms stemmed and sliced
2 Springs Fresh leaves Thyme chopped
1 shallot minced
Taste salt and pepper
Slices or gruyere or brie cheese
Place the porcini mushrooms in a small bowl and add ¼ of warm water to reconstitute them let soak for at least 25 minutes. When porcini are ready sauté the shitake mushrooms in a little oil and add the shallots and thyme once cooked strain and add the porcinis. Place the mushroom mixture in a bowl and add the Kobe meat. Season with salt and pepper. Form the Burgers into 4 larger or 6 small burgers. Place on a preheated grill or Pan grill until done your likeness.