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Place the mushrooms in a large stock pot, and add just enough water to cover them. Bring the pot to a boil. Give it a stir, then reduce the heat, cover the pot and simmer the mushrooms for 3 minutes or until they’re tender. Drain the mushrooms well.
Melt the butter in a Dutch oven. Stir in the flour to make a smooth paste, then gradually whisk in the milk and evaporated milk. Bring the mixture to a boil, cooking and stirring for 2 minutes or until the sauce thickens. Stir in the salt and mushrooms. Cook the mushrooms over medium heat, stirring frequently, for 3 to 4 minutes or until the mushrooms are heated through.