Cut portobello caps into thick slices to create “ribs.” In medium-sized bowl, whisk together milk and nutritional yeast flakes. In another bowl, combine flour, dried thyme and salt and pepper. Place saute pan over medium heat. Add a tablespoon of oil. Dip mushroom pieces in milk and then flour. Saute a few at a time until golden brown on both sides. You will have to add a bit more oil every other time. Place sauteed mushroom pieces in a single layer in a baking dish. Set aside while you prepare the sauce.

Sauce

Salt and freshly ground black pepper In a large saute pan, over medium high heat, add olive oil. Add celery, onion, carrot and porcini. Cook, stirring, over medium heat until slightly softened, about 5 or 6 minutes. Add tomato paste and cook another 2 to 3 minutes, coating all of the vegetables. Pour in red wine to deglaze the pan, stirring to make sure you get all of the good bits up from the bottom of the pan. Add the vegetable stock and porcini soaking liquid, carefully pouring so you leave the grit behind. Add Bragg’s, bay leaves and salt and pepper. Reduce heat, cover and simmer for 20 to 25 minutes. Check seasoning. Pour sauce over the mushrooms, discarding bay leaves. Cover tightly with foil and bake at 350 degrees for 35 to 40 minutes. Remove from the oven and serve.