Heat the oil in a large skillet over medium heat. When the oil is shimmering, add the shallots, carrot, celery, and mushrooms. Sautée the vegetables for 7-10 minutes, stirring often, until the mushrooms have released their juices and the carrots are tender. Add the garlic and cook for another minute or so, stirring constantly. If you're using the wine, add it to the skillet and continue sautéing the vegetables until the wine has mostly cooked off (about 2-3 more minutes).