Focaccia with Sautéed Mushrooms

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Preheat oven to 450 degrees. Heat oil in a skillet, over medium high heat. Sauté mushrooms for 5 minutes, then add the white wine and fresh oregano. Turn heat to high and cook until liquid disappears, then remove mushrooms from pan. Spoon mushrooms and tomatoes on the focaccia bread, then top with a slice of provolone cheese. Bake until cheese bubbles, about 8 minutes, then remove from oven, top with torn basil, cut the focaccia into squares, and serve.

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