There were mushrooms in the refrigerator that were at least two weeks old. Fortunately they were stored in a paper bag, and although they had dried out some they were still good to eat – not raw in a salad but perfectly fine in a cooked dish.
I sautéed the mushrooms with onions and garlic.
Last evening I had gone out and picked a mess of pokeweed greens, filling up a shopping bag.
*By the way, the word “poke” in old-time Southern-speak also refers to a “tote sack” or a bag. When I first moved to North Carolina more than 30 years ago I was asked by the girl at the cash register of a convenience store if I wanted a poke (in which to put my purchases). I said, “Huh????!” The word is seldom heard anymore.
While on the subject of poke greens let me remind you again of the song by Tony Joe White, “Poke Salat Annie.” It might bring back memories.
I cooked up the wild greens following proper procedures, changing the water three times. I added some of these cooked, squeezed and chopped greens to the skillet of sautéed mushrooms, onions and garlic. Mild tasting greens such as spinach or Swiss chard would have worked just as well.
I transferred the sautéed mixture into individual baking dishes with lids.
Next I blended two eggs with a dollop of arugula pesto and poured the egg mixture into the two small baking dishes.
I put shredded Carolina Bleu cheese on top before baking under lids at 350ºF. I removed the lids for the last couple of minutes of baking and turned on the broiler until the cheese was bubbling nicely.
My intention was for this to be eaten with a spoon directly out of the individual baking dishes. I wasn’t sure if the egg had run down and mingled with the mushrooms, but I was curious whether the whole thing could be turned out onto a plate without falling apart.