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1.
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Put a couple dashes of soy sauce into a medium-sized pan and heat the pan to medium-low heat.
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2.
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The tempeh: it may seem intimidating, but it is not!
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Cut the block into 1/2 inch thick strips.
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Then rotate it and cut the strips to make a ton of little cubes.
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Throw them into the pan.
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3.
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Stir the tempeh cubes into the soy sauce and add more soy sauce until every cube is brown on all sides.
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It is almost impossible to add too much soy sauce to this dish.
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You will know there is too much if there is some sitting in the bottom of the pan and all the tempeh cubes are brown.
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If that is the case, drain it out.
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4.
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Begin slicing the mushrooms.
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Remove the stems and slice thin strips.
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Its easiest to add the slices to the pan as you cut.
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Add a drizzle of olive oil to the pan, and add more as needed to keep the mushrooms looking wet.
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Continue stirring every minute or so.
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5.
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Add the thyme and rosemary.
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If using fresh thyme, remove the leaves from the stems before putting it in the pan.
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6.
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Put the mixture onto your choice of bread.
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Put a slice of cheese on top, and toast if you desire meltier cheese.
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It may be easier to put the cheese on the bread first and toast just that, then put the tempeh mixture on top.
