Creamy Mushroom Ragu

Ingredients

 * ½ cup unbleached all-purpose flour
 * 3 whole cloves
 * 3 large shallots, peeled
 * 1 tbsp vegetable oil
 * 1 lb mixed mushrooms, such as shiitake, chanterelle and portobello, sliced
 * 1 tsp salt
 * 1 quart (4 cups) low-fat milk
 * 1 small bay leaf
 * pinch of ground nutmeg

Directions

 * 1) In heavy medium saucepan, cook flour over medium heat, whisking constantly, until light tan all over (the color of an almond shell), about 5 minutes.
 * 2) Immediately remove from heat and continue whisking until flour cools slightly, 2 to 3 minutes.
 * 3) Set aside to cool completely.
 * 4) Meanwhile, stick cloves in 1 shallot and set aside.
 * 5) Thinly slice remaining 2 shallots.
 * 6) In heavy large skillet, heat oil over high heat.
 * 7) Add sliced shallots and cook, stirring, until golden brown, about 3 minutes.
 * 8) Add mushrooms and ½ teaspoon salt and cook, stirring, until tender and they begin to release their juices, 3 to 4 minutes.
 * 9) Remove from heat and set aside.
 * 10) Gradually whisk in ¾ cup milk to cooled flour in saucepan until smooth paste forms; then gradually whisk in remaining 1¼ cups milk until no lumps remain.
 * 11) Add remaining ½ teaspoon salt, whole shallot with cloves, bay leaf and nutmeg.
 * 12) Place over medium-high heat and bring to a boil, whisking constantly.
 * 13) Boil until thickened, whisking constantly, about 5 minutes.
 * 14) Reduce heat to low and simmer, whisking occasionally, until flavors have blended, about 15 minutes.
 * 15) Discard whole shallot and bay leaf.
 * 16) Stir mushroom mixture into milk mixture and briefly warm through.
 * 17) Serve hot.