In the same skillet that the tempeh was browning, heat 1 Tbsp, of oil over medium-high heat. Add the onions and garlic and sweat them out for about 3 minutes, until translucent and fragrant. Then add mushrooms and a pinch of sea salt. When the mushrooms start releasing water, add the dried oregano, basil, and black pepper. Keep sautéing until all the liquid from mushrooms evaporates.