Preheat the broiler.
In a large sauté pan, heat the olive oil over medium heat. Add the mushrooms and salt and sauté for about 8-10 minutes or until mushrooms are soft and have released their water. Transfer the mushrooms to a plate and reserve.
Return the pan to medium heat, add butter and melt. Add the shallots, garlic, and thyme and sauté for about 2 minutes of until soft and slightly golden. Add the flour and cook, stirring for about 1 minute. Add the wine and deglaze the pan, stirring to dislodge any browned bits, cook for about 1 minute.
Add the heavy cream and soy sauce to the pan, reduce liquid to half, about 3-6 minutes. Add the mushrooms back to the pan, stir and cook for another 2 minutes.
Remove from heat and transfer mixture to a broiler-proof serving dish. Sprinkle the cheese evenly over the top. Broil until cheese is melted and golden. Serve hot with baguette slices and a glass of Merlot.