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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