In a large skillet, heat the olive oil over medium-high heat. Add the mushrooms and cook, undisturbed, until browned, about 3 minutes. Stir the mushrooms, then continue to cook until browned all over, about 3 minutes longer. Transfer to a bowl.

Reduce the heat to medium and add the butter to the skillet. Once the butter is melted, add the shallot and cook until translucent, about 2-3 minutes.

Add the garlic and cook for 30 seconds, until fragrant. Add the tomato paste and cook 1 minute longer. Stir in the flour and cook 1 minute longer.

Add the wine, broth, thyme, and soy sauce. Bring to a boil over medium-high heat, then reduce the heat and simmer for 5 minutes.

Stir in the cream and the mushrooms. Season with additional soy sauce, salt, and pepper, to taste.