1/3 cup olive oil
2 red bell peppers, seeded and cut into rings
1 med onion, cut into rings
8 cloves garlic, chopped
1 lrg. shallots, cut into rings
2 lg. porobellos mushrooms, cleaned, stems removed, then diced, caps reserved whole
4 Tbl. brandy
2 pieces focaccia, butterflied open to make four slices
16 slices provolone cheese
4 oz. arugula or other baby greens
spicy chile oil or grated cheese for garnish (optional)
Heat 1/2 the oil in large skillet over medium-hight heat, add red peppers, Anaheim peppers, onion, garlic, shallot and chopped mushroom stem, not the caps. Saute for about 5 min. then add 1/2 of the brandy. Cook until mixture begins to brown, about 15 min. Remove mixture to a platter. Place mushroom caps in skillet and add remaining oil and brandy, saute until done, turning several times.
Meanwhile place provolone cheese on focaccia and place under broiler until melted. Combine vegetable mixture with mushroom caps to reheat, then place 1/4 of the greens on each piece of focaccia, spoon 1/4 of the mixture and top with 1/2 of mushroom cap. Serve hot, drizzled with chile oil or grated cheese.