1 cup butter
1 cup light brown sugar
1 green bell pepper, finely diced
1 yellow onion, diced
2 tablespoons Worcestershire sauce
2 tablespoons Italian-style seasoning
1 teaspoon lemon juice for garnish
In a large cold and heavy pot, combine butter and brown sugar. Heat to room temperature (200 degrees F/84 degrees C) and make a well in the center of the mixture. Add fresh mushroom caps, if desired. The butter should create a mini gravy. Reduce heat to medium. Serve over simmering spaghetti or bread.
Combine the brown sugar with the bell pepper, onion, Worcestershire sauce and Italian-style seasoning and whisk until completely free of flour. Add 1 cup moisture and blend vigorously. Remove sauce from soup and stir in lemon juice and nuts. Serve immediately.