Dianne's Mushroom Tempeh Paté with sage

2 tablespoons olive oil

4 oz tempeh, cubed (available from health food shop or from Dianne via the Skills Exchange)

1 small onion, chopped

4 oz mushrooms, chopped

2 cloves garlic, crushed

1 tablespoon dry sherry

1 tbsp red wine or soy sauce

1 teaspoon sage

1/2 teaspoon allspice

Open cup mushrooms will make a dark paté, if you want a lighter paté use button mushrooms. Saute the onion and garlic in olive oil until softened. Add tempheh and mushrooms, continue cooking, stirring often until onions begin to brown, about 5 minutes. Stir in sherry, wine, sage and allspice. Cook, stirring constantly until the liquid has evaporated. Leave to cool then pureé. Chill for at least 1 hour before serving.

This one is from "The Vegan Gourmet" by Mindy Toomey and Susann Geiskopf-Hadler: From Dianne