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, and alspice.
Cook stirring contantly until all liquid is absobed into the mixture. Remove
from heat. When cooled pour into food processor and puree. Pour into a bowl
and chill for at least 1 hour. May be kept refirgierated for up to 3 days.
