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!