July 26, 2009

Lima Bean and Mushroom Casserole

The yellow chanterelle mushroom, native to many North America forests, is a feature in many old recipes and the fruity taste lends a surprising depth to meats and vegetables. Don’t fret if you cannot find these mushrooms – just do what I do, use the white ones from your local grocer in this divine dish - one that I adapted from an older recipe.

Lima Bean and Mushroom Casserole
6 to 8 servings
  • 2 cups large limas (or 1 frozen bag)
  • 1/2 pound white button mushrooms, sliced
  • 3 tbsp butter, divided
  • 2 tbsp all-purpose flour
  • 1/2 cup chicken stock
  • 1/2 cup milk
  • Salt and pepper to taste
  • 1 tbsp sherry
  • 1 cup bread crumbs
  • 1/2 cup grated cheddar cheese
Cook the limas covered in water until done, drain and set aside.
Sauté the mushrooms slowly in a skillet to render liquid. Remove mushrooms with a slotted spoon. Add 1 tbsp butter to pan and sprinkle the flour over the top. blend in well. Slowly add stock and milk, season with salt and pepper and stir until thickened. Add sherry.
Mix the mushrooms with the limas and place in a greased casserole dish. Pour sauce over to cover. Melt remaining butter and toss with the bread crumbs and cheese. Sprinkle over top of limas.
Heat in a moderate (350 degree F.) oven just long enough to melt the cheese and toast the crumbs.

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