Soak dried porcini in 1 cup hot water in small bowl for 20 minutes or more.

Coat sea bass filets with olive oil and season with salt and pepper.  Set aside while you prepare the sauce.  Prepare grill and heat oven to 350°.

Slice crimini mushrooms.  Heat 2 T olive oil in skillet over medium-high heat.  Add crimini mushrooms.  Saute until mushrooms give off some liquid.

While mushrooms are cooking, drain porcini; reserve soaking liquid.  Coarsely chop the porcini and add to the skillet along with minced garlic and thyme.

Strain porcini soaking liquid through cheesecloth or coffee liner to remove any sediment.  Add to skillet.   Bring mushroom sauce to a boil and let liquid evaporate to reduce. When mixture begins to thicken, turn off heat.  Season with salt and pepper.

Grill seabass to obtain grill marks on each side of the fish portions.  Place on baking sheet and then into hot oven.  Prepare plates with side dishes and reheat mushroom sauce.  After about 8-10 minutes (time depends on thickness of the fish), remove fish from the oven and place on plate with side dishes.  Top the seabass with the mushroom sauce.