Boil water or your vegetable stock and re-hydrate your mushrooms in the heated liquid for about 10-15 minutes.
Mince your garlic, thyme and sage and set aside. Remove your mushrooms from your liquid and slice them about 1/4 of an inch thick.
In a medium pot sautee your minced garlic with your oil on medium heat for about 2 minutes. Stirring frequently in order to avoid burnt garlic.
Add your sliced mushrooms and sautee for another 2-3 minutes.
Add your rice, then immediately add your vegetable stock and herbs.
Bring your stock to a boil and then immediately lower the heat to simmer for about 30 minutes. You want to stir occasionally. Depending on the rice you use, you will need to add more water. Once the water looks all absorbed taste your rice and add more water if it is still hard. We ended up having to add 1 1/2 cups more water.
Once the rice is cooked, stir in your nutritional yeast and serve.