Heat 2 tablespoons oil in a skillet over medium-high heat. Add the sliced mushrooms and saute uncovered until mushrooms are golden brown and all liquid is absorbed. Set aside.
Heat 2 tablespoons oil in a frying pan over medium heat. Add the onion and saute until golden. Add the hot dog slices and saute for 10 minutes. Add turmeric and black pepper, stir well. Add the crushed tomato and stir well.
Then add the mushroom, oregano and 3/4 cup water. Cover the pan and cook over medium heat until thickened, about 20 minutes. Taste and adjust seasonings. Serve this hot dog and mushroom with any kind of bread you like.