Green Bean and Wild Mushroom Casserole

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3 cups milk

Bay leaf

4 tablespoons unsalted butter

1/4 cup flour

1/4 teaspoon Dijon mustard

Freshly grated nutmeg

Salt and pepper

1 cup grated white cheddar

1 1/2 cups chopped green beans, cut in 2-inch pieces, blanched

3 cups sliced assorted wild mushrooms (such as portobello, shiitake, or cremini)

1/2 cup freshly grated Parmesan

1/2 cup buttered bread crumbs