Finely chop 250g of mushrooms.
Heat the oil in a frying pan and sauté the garlic for 5 minutes, stirring regularly.
Add the mushrooms, a spoonful of soy sauce, and the sage, crumbling it by hand. Cook for another 5 minutes, stirring. The filling should be dry.
Place a teaspoon of filling in the centre of a ravioli sheet.
With your finger dipped in water, moisten the edges of the pastry. Fold diagonally to form a triangle. Moisten the two bottom edges of the triangle and fold them over the ravioli one after the other. Don't hesitate to press down firmly on the edges to seal them, to prevent the ravioli from opening during cooking.
Store your ravioli on a plate while you make the cream.
For the cream: thinly slice 125g of mushrooms. Sauté the shallot in oil over medium heat for 5 minutes, then add the mushrooms and let them brown slightly.
Next, add the remaining soy sauce, then the soy cream, and mix until the mixture is harmonised. Keep the cream warm.
Cook the ravioli for 1 minute in a pan of boiling salted water.
Serve immediately with the cream!