How to make a mushroom bechamel look more appealing?

Been working with mushrooms lately, and today I did up a mushroom bechamel pasta.

I used thin slices sautéed (as suggested to me in my last post.) They came out perfect, with fantastic flavor and texture. Set aside.

Then sauted diced onion and garlic. Set aside.

I then did a brunoise that I cooked until brown and made my bechamel by browning my roux with the brunoise. Added back in everything else after adding the milk.

It tasted great, I love where it's at flavor wise... it just doesn't look very appealing. Very brown and stroganoff reminiscent.

Are there any techniques that can be used to help make this sort of pasta sauce look better on the plate? Ideally I'd have added some spinach for color which I know will help, but it doesn't feel like it will make the brown any more appealing.

Am I just over thinking this? People do tend to understand mushrooms are brown, after all?

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