1 cup peanut butter
2 teaspoons prepared lemon mustard
1/2 cup water
1 tablespoon Worcestershire sauce
1/3 cup butter
4 (8 ounce) cans mushrooms, drained
2 tablespoons grated lemon zest
2 tablespoons soy sauce
1 1/2 teaspoons curry powder
1 teaspoon Worcestershire sauce
In a medium bowl, mix the peanut butter, lemon mustard, water, Worcestershire sauce and butter. Mix until smooth and pour into a 9x13 inch pan.
Bake in preheated 350 degree F oven for 5 minutes, or until toothpick inserted in center comes out clean. Cool for 5 minutes, then remove brownies from pan. Place brownies in a wire rack to cool completely, but store them tightly closed in a plastic bag.
While they are still warm, carefully open brownies and drain off liquid. Mix brownie mixture with lemon zest, soy sauce, curry powder and Worcestershire sauce to make glaze. Brownie glaze should be damp.