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 ==
# 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.
# Immediately remove from heat and continue whisking until flour cools slightly, 2 to 3 minutes.
# Set aside to cool completely.
# Meanwhile, stick cloves in 1 shallot and set aside.
# Thinly slice remaining 2 shallots.
# In heavy large skillet, heat oil over high heat.
# Add sliced shallots and cook, stirring, until golden brown, about 3 minutes.
# Add mushrooms and ½ teaspoon salt and cook, stirring, until tender and they begin to release their juices, 3 to 4 minutes.
# Remove from heat and set aside.
# 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.
# Add remaining ½ teaspoon salt, whole shallot with cloves, bay leaf and nutmeg.
# Place over medium-high heat and bring to a boil, whisking constantly.
# Boil until thickened, whisking constantly, about 5 minutes.
# Reduce heat to low and simmer, whisking occasionally, until flavors have blended, about 15 minutes.
# Discard whole shallot and bay leaf.
# Stir mushroom mixture into milk mixture and briefly warm through.
# Serve hot.
Category:Vegetarian Recipes
Category:Shiitake mushroom Recipes
Category:Portobello mushroom Recipes
Category:Low-fat milk Recipes
Category:Chanterelle Recipes
Category:Shallot Recipes