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.

For the mashed potatoes, bring a large saucepan of water to the boil. Add the potatoes and boil for about 15 mins or until tender. Transfer to a colander and drain well, then return to the pan and set over a very low heat for 2 mins to dry completely.

Heat the milk and butter in a small pan, then pour over the potatoes. Remove from the heat, then mash potatoes using an electric hand whisk or potato masher. Tip in the créme fraîche and beat with a wooden spoon until smooth and creamy. Season with pepper and a pinch of salt.