Garlic Mushroom Toasted Butter Filling for Rye Lanterne

Saute mushrooms over medium-high heat in 1 tablespoon butter. Cook until they release their moisture and brown on both sides, 8-10 minutes. Remove from heat and toss the mushrooms with the minced garlic, allowing the residual heat to cook it. Season to taste and allow mushrooms to cool completely. Melt remaining butter in a small saucepan over medium heat and cook, stirring frequently, until just beginning to brown, about 5 minutes, and cool slightly. Add everything to a food processor and pulse until thick and creamy. Adjust seasoning as needed and refrigerate until use.