Heat the oil in a saucepan and add the onions and mushrooms.
Stir to coat with oil and saute until the onions start to take on a sheen, about 2 minutes.
Add the white wine and cook, stirring, until most of the wine has evaporated. Add the herbs, tomato puree, powdered spices, and cook for another two minutes.
Add the cooked lima beans with any water leftover from cooking them and stir well. If you didn't have enough cooking water, add some regular water.
Bring to a boil, lower to a simmer, and cook another 3-4 minutes. Add salt to taste. Turn off the heat and garnish, if you like, with more fresh herbs.