6 oz. multigrain tempeh
4 oz. baby bella mushrooms (or other mushrooms of choice), washed
well, and roughly diced
1 cup shallots, diced
2 T. olive oil
1 t. garlic, minced
1 t. dried rosemary, crushed a bit with your fingers
2 T. soy sauce
2 T. dry sherry or red wine
1/8 t. freshly ground black pepper
Using your fingers, crumble the tempeh into a small bowl. In a
non-stick skillet, sauté the tempeh, mushrooms, and shallots in the
olive oil for 5 minutes.
Add the garlic and rosemary, and sauté the mixture an additional 2-3
minutes or until the tempeh begins to brown around the edges.
Add the remaining ingredients, reduce the heat to low, and simmer for
5 minutes or until all of the liquid has been absorbed.
Remove the pan from the heat and set aside to cool for 10 minutes.
Transfer the mixture to a food processor and blend for 2 minutes or
until smooth. Transfer the pate to small dish or crock, cover, and chill
for 1-2 hours to allow the flavors to blend.
Store covered in the refrigerator for 2-3 days. Serve the pate on a
platter with slices of bread or crackers.
Your question and comments are welcome