1: Heat two tablespoons of extra virgin olive oil in a pan.
2: Cook the mushrooms on high heat for about 10 minutes.
3: Lightly salt the mushrooms, stir, lower the heat, and finish cooking.
4: Prepare the béchamel: In a pot, mix 50 grams of flour with 50 grams of butter, and toast them.
5: Add room temperature milk and quickly mix with a whisk to avoid lumps.
6: Add a pinch of salt, and cook the béchamel on low heat for 5 minutes until it thickens.
7: In a bowl, mix half of the cooked mushrooms with grated edamer cheese.
8: Add 3 or 4 tablespoons of béchamel and stir.
9: Fill the cannelloni with the mushroom and cheese mixture using a piping bag or a zip bag.
10: In a baking dish, layer some béchamel, then add stuffed cannelloni.
11: Add a layer of béchamel and a layer of mushrooms, and repeat until all ingredients are used.
12: Top with the remaining béchamel, mushrooms, and a sprinkle of grated parmesan.
13: Bake the cannelloni in a preheated ventilated oven at 200°C for about 35-40 minutes.
