1. If using fresh broccoli, cook, covered, in a small amount of lightly salted boiling water about 8 minutes or until crisp-tender. If using frozen broccoli, cook according to package directions. Drain.
2. Meanwhile, for sauce, in a small saucepan cook the mushrooms and green onion in hot butter over medium heat until tender, stirring occasionally. Remove from heat. Stir in almonds or pecans and lemon peel. Toss with hot drained broccoli.