Boil water and re-hydrate the dried shitake mushrooms. Drain, set aside and reserve 1/2 cup of the liquid.
Meanwhile, in a skillet, heat the olive oil. Once warm, add all the mushrooms and cook until the water is cooked out - 6 - 8 minutes. Add the garlic, stir in and cook for 1 minute. Add in half of the thyme. Mix well and cook for 2 minutes.
Add in the flour and let it absorb the liquid. Add in the vegetable stock a little at a time. Then, add in some of the dried mushroom liquid. Cook out most of the liquid - approximately 15 minutes.
Place the mushrooms in ramekins. Top with a little of the cheese. Place on the top shelf in the oven under low broil. Once the cheese is browned, remove from the oven - about 2 minutes.
Serve and enjoy!