![\"photo-3\"](\"http:\/\/sites.williams.edu\/lifeofpie13\/files\/2014\/01\/photo-3.jpg\")
<\/a><\/p>\nI left it in the oven for over sixty minutes – twenty minutes longer than expected.\u00a0 It still did not seem golden brown to me by the end. I was surprised at how much longer it took.<\/p>\n
http:\/\/allrecipes.com\/Recipe\/Portobello-Pot-Pie\/<\/p>\n
From start to finish, this pie caused me some difficulties (but I’m crossing my fingers that it will still taste good tomorrow!).\u00a0 I tried the vodka trick. When I first did my pastry, it seemed a little dry, so I put it back in and put a little tiny bit of liquid in.\u00a0 It proved that even that little bit was too much.\u00a0 It was sort of dough-like.\u00a0 Hopefully enough of the vodka burned off that it is more pastry-like.<\/p>\n
I think the timing with the recipe was very underestimated.\u00a0 It took me over an hour-and-a-half or so to prepare everything, and it said it would be thirty minutes (I may just be a slow chopper).\u00a0 When I did the step of letting the gravy simmer, I actually think it should’ve been taken off the heat.\u00a0 It burned a little by the time the portobello mushrooms were added.\u00a0 I wish it had said how long to simmer for.\u00a0 I may also have been too slow to add, but I wasn’t quite sure how long it should simmer.\u00a0 I ended up making additional gravy with cooking wine and flour from the burned parts in the pan.\u00a0 Hopefully it will not taste too burned as the majority of ingredients were not burned.<\/p>\n
I left it in the oven for over sixty minutes – twenty minutes longer than expected.\u00a0 It still did not seem golden brown to me by the end. I was surprised at how much longer it took.<\/p>\n<\/a><\/p>\n