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Cut the stems off the mushrooms. Mince the stems finely, and keep the mushroom heads whole.
Heat a drizzle of olive oil in a large, very hot pan. Add the mushroom heads and cook until browned on one side (about 80% cooked). Remove and set aside.
In the same pan, melt the butter and stir in the flour. Cook, stirring constantly, until the mixture turns a caramel-brown color, creating a dark, rich roux.
Add the minced onion, celery, and minced mushroom stems to the pan. Sauté for a few minutes until softened.
Add the garlic and tomato paste, cooking for 2-3 minutes to deepen the flavors.
Pour in the red wine, scraping up any browned bits from the bottom of the pan. Let it reduce for about a minute.
Add the stock, thyme sprigs, and chipotle in adobo sauce (if using). Stir well.
Add the carrots and shallots or pearl onions. Simmer for 5-10 minutes, or until the carrots are just fork-tender but still have a slight bite.
Return the sautéed mushroom heads to the pan and cook for another 1-2 minutes to warm through and let flavors meld.
Serve hot with a buttery potato purée and a sprinkle of fresh chives.