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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.
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2
Immediately remove from heat and continue whisking until flour cools slightly, 2 to 3 minutes.
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3
Set aside to cool completely.
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4
Meanwhile, stick cloves in 1 shallot and set aside.
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5
Thinly slice remaining 2 shallots.
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6
In heavy large skillet, heat oil over high heat.
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7
Add sliced shallots and cook, stirring, until golden brown, about 3 minutes.
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8
Add mushrooms and 1/2 teaspoon salt and cook, stirring, until tender and they begin to release their juices, 3 to 4 minutes.
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9
Remove from heat and set aside.
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10
Gradually whisk in 3U4 cup milk to cooled flour in saucepan until smooth paste forms; then gradually whisk in remaining 11U4 cups milk until no lumps remain.
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11
Add remaining 1U2 teaspoon salt, whole shallot with cloves, bay leaf and nutmeg.
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12
Place over medium-high heat and bring to a boil, whisking constantly.
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13
Boil until thickened, whisking constantly, about 5 minutes.
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14
Reduce heat to low and simmer, whisking occasionally, until flavors have blended, about 15 minutes.
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15
Discard whole shallot and bay leaf.
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16
Stir mushroom mixture into milk mixture and briefly warm through.
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17
Serve hot.
