Chop mushrooms, onion and garlic. Set aside.

Heat oil in a skillet over medium heat. Stir in the mushrooms, onions and garlic. Stirring occasionally, cook for about 2 minutes.

Reduce the heat to medium low heat. Add cooking sherry. Simmer about 25-30 minutes, until the mushrooms are very soft and most of the liquid is gone.

Put into a food processor. Add the sage, salt and corn syrup. Pulse until coarsely chopped, not pureed.

If there is too much liquid, you can return it to the skillet, over medium low until it reaches desired consistency.

Cover & refreigerate (I can't ever wait long enough!) Serve at room temperature with crackers.