First proceed with the cleaning of the mushrooms: cut the earthy underside of the stem, then clean them with a damp cloth.
Then cut them into slices.

Let them dry in the pan for a few minutes, with a little oil and lightly crushed garlic.

Meanwhile prepare the béchamel: melt the butter in a small saucepan with the flour, then stir in the milk and bring to the boil, then add the Parmesan and nutmeg.

Once you have obtained a béchamel not too thick, add it to the mushrooms and add salt and pepper and, if you want, add a little chives.

The bechamel mushrooms are ready, serve as a side dish or use them for your recipes.

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