Mushroom Wellington

Instructions

• 1Insert the wire racks into positions 4 and 8. Set the oven to Air Fry, Super Convection, 375°F, for 30 minutes, enable Rotate Remind and press Start to preheat. Meanwhile, continue to the next step.
• 2Place the baby bella mushrooms in a large bowl. Add the shallots, 3 cloves of garlic, half the thyme sprigs, 1 teaspoon of salt, pepper and half the olive oil and mix to coat. Transfer to the roasting pan.
• 3Place the flat mushrooms, skin side down in a jelly roll pan. Scatter the butter and remaining garlic and thyme over the top. Season with pepper and remaining salt, then cover with foil.
• 4Once preheated, place the baby bella mushrooms on rack 4 and the flat mushrooms on rack 8 and air fry for 30 minutes. When the Rotate Remind signals, remove the foil, stir the baby bella mushrooms and swap the pan positions, then continue cooking.
• 5The mushrooms should be tender. If not, air fry a little longer.
• 6Remove the pan of baby bella mushrooms from the oven and transfer to a paper towel lined tray. Transfer the flat mushrooms to a paper towel lined tray to drain, then set aside to cool. Place the spinach in the jelly roll pan and pour over the remaining oil. Place in the oven on rack position 4. Set the oven to Air Fry, Super Convection, 370°F, for 4 minutes, and press Start.
• 7The spinach should be wilted. If not, air fry it a little longer. Transfer the spinach to a paper towel-lined plate to drain, then set aside to cool.
• 8Remove and discard the thyme from the baby bella mushrooms, then place in the bowl of a food processor. Process until finely chopped, scraping down the bowl occasionally. Transfer to a sieve to drain, cover with plastic, place a weight on top and press out any excess moisture. Once drained, transfer to a bowl, add the balsamic vinegar and season with salt and pepper.
• 9Once all the ingredients have cooled to room temperature, assemble the Wellington. Place a sheet of pastry on a piece of parchment paper on the countertop. Brush with egg, then dock with a fork. Place half the processed mushrooms along the pastry, about 4-inch wide. Top with the spinach and then the flat mushrooms. Top with the remaining processed mushrooms. Place another piece of pastry over the top and press down the edges to seal.
• 10Trim the pastry leaving a ¾-inch edge and press with a fork to seal. Using the parchment paper, transfer to a jelly roll pan and refrigerate for 30 minutes to set.
• 11When ready to bake, remove the wire rack from position 4 and move the other wire rack into position 7. Set the oven to Bake, Convection, 375°F, for 40 minutes and press Start to preheat. Meanwhile, continue to the next step.
• 12Brush the top of the Wellington with egg. Using the tip of a knife, cut a small hole in the center of the Wellington, to allow steam to escape during cooking. Carefully score the pastry with the back of a knife, being careful not to cut all the way through.
• 13Once preheated, place the Wellington in the oven and bake for 40 minutes.
• 14The Wellington should be golden brown and the pastry crisp. If not, bake it a little longer.
• 15Transfer the Wellington to a wire rack and allow to stand for 10 minutes.
• 16Slice with a sharp serrated knife for clean layers. Serve warm with your favorite holiday sides. It’s a striking centerpiece that’s sure to impress!