Heat 2 tbsp butter in skillet, add mushrooms and sauté 5 to 10 minutes until juices disappear and they start to brown. Remove from heat and put in bowl. Melt 2 tbsp butter in saucepan and add flour and stir until blended and the color starts to turn a light brown. Add garlic and cream, bring to a slow simmer and stir in cream cheese cubes, add lemon juice, green onion and Black Dog Belly Rub. Stir until thickened. Spoon into tart pan. Bake for 15 to 20 minutes or until pastry is edged with gold, and mushroom filling is hot. Turn out of tins and cool 10 minutes. These may be frozen on cookie sheets, placed in freezer containers and reheated from frozen state at 350°F (180°C) for 15 minutes or until filling is hot.