1. Heat the oil in a saucepan over medium heat and gently fry the onion and garlic for 15 minutes or until onions are glossy and transparent. Add the butter, and once melted, add the diced mushrooms and cook until mushrooms are soft and fragrant.

2. Remove from heat, sprinkle with lemon thyme leaves and season generously with salt and pepper. Add the ricotta and parmesan and stir thoroughly to combine. Check seasoning.

3. Fill the cannelloni shells with the mushroom mixture using a small spoon or a piping bag fitted with a wide nozzle. Place the filled shells, facing upright, into a high-sided baking dish (the sides should be high enough to stop the cannelloni collapsing during cooking).

4. Preheat oven to 180C.

5. For white wine bechamel sauce, heat butter in a saucepan over medium heat until foaming (1 to 2 minutes), add the flour and stir until mixture is light brown (2 to 3 minutes). Add half the warm milk, and whisk vigorously to loosen, then add remaining milk and stir until beginning to bubble (2 to 3 minutes). Remove from heat, add the wine, parmesan and smoked cheddar and season to taste.

6. Pour the bechamel over the filled cannelloni and bake in the oven for 30 to 40 minutes, or until golden on top and completely cooked through. Serve with green salad.

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