Braised Escarole with Cannellini Beans and Mushrooms - Three Many Cooks

Ingredients

• ¼ cup olive oil
• ½ pound baby bella mushrooms, sliced
• 6 large garlic cloves, minced
• 1 teaspoon dried oregano
• ¼ teaspoon red pepper flakes
• 2 cans (28 ounces each) crushed tomatoes
• 1 can (15 to 16 ounces) cannellini beans, drained
• 1 head escarole, washed, cored, and coarsely chopped
• ¾ cup finely grated pecorino cheese, plus extra for sprinkling
• 1 loaf European-style whole grain bread, cut into 12 thick slices