Chicken-Mushroom Burgers

• 1 ounce dried porcini or shiitake mushrooms
• 4 ounces Parmesan (about 1 cup grated)
• 2 cloves garlic, peeled
• 1 teaspoon freshly ground black pepper
• Pinch salt
• 1 1/2 pounds boneless, skinless chicken or turkey breasts
• 2 tablespoons olive oil or butter

1. Put the dried mushrooms in a bowl, and cover with hot water.
2. Cut Parmesan into chunks; put it in container of food processor with garlic; process until grated (if Parmesan is already grated, just pulse a couple of times).
3. Add the pepper, salt and chicken or turkey and pulse the machine on and off until the mixture is chopped but not pureed.
4. Squeeze excess water from mushrooms, but do not wring them completely dry, and add to the machine.
5. Pulse two or three more times, until mixture is more or less combined but, again, not pureed.
6. Put olive oil in a 12-inch nonstick skillet, and turn heat to medium.
7. Wait a couple of minutes, then shape chicken mixture into 8 small burgerlike cakes.
8. Cook 3 minutes a side, or until nicely browned.
9. Do not overcook; when burgers are firm, they are done.
10. Serve hot or at room temperature.

porcini, parmesan, garlic, freshly ground black pepper, salt, chicken, olive oil

Taken from cooking.nytimes.com/recipes/9569 (may not work)