Yields: 4 Servings

Ingredients

30 ml Margarine
1 pk Tempeh; cubed
237 ml Onion; chopped
237 ml Mushroom; chopped
2 Cloves garlic; minced
15 ml Soy sauce
15 ml Dry sherry
2 ml Sage
2 ml Allspice

Instructions
Melt amrgarine in a 10 to 12 inch skillet over medium-high heat. Add tempheh, onions, mushrooms, and garlic, stirring often until oniosns begin to brown, about 5 minutes. Stir in soy sauce, sherry, sage, ans alspice. Cook stirring contantly until all liquid is absobed into the mixture. Remove from heat. When cooled pour into food processor ansd puree. Pour into a bowl and chill for at least 1 hour. May be kept refirgierated for up to 3 days. One serving = 1/4 cup. Exchange

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