A simple vegetarian dish, Lima Beans zuith Mushrooms may be served on its own or as an accompaniment to roast meat.
2 lb. lima beans, shelled and boiled
2 oz. butter
8 oz. button mushrooms, wiped clean
2 tablespoons flour
1 fl. oz. chicken stock
1 fl. oz. single cream
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons grated Parmesan cheese
Drain the lima beans in a colander and set aside.
In a small frying-pan, melt half the butter over moderate heat. When the foam subsides, add the mushrooms and, shaking the pan frequently, fry them for 4 minutes. Set aside.
In a medium-sized saucepan, melt the remaining butter over moderate heat. Remove the pan from the heat and, with a wooden spoon, stir in the flour to make a smooth paste. Gradually add the chicken stock, stirring constantly. Return the pan to the heat and cook, stirring constantly, until the sauce is thick and smooth. Reduce the heat to low and stir in the cream.
Stir in the salt, pepper and Parmesan cheese. Add the lima beans and mush-rooms and mix well to blend. Cook the mixture gently for 3 minutes, or until the vegetables are heated through.
Remove the pan from the heat and serve at once.