Mushroom Salsa

1. Slice the mushrooms into pieces about 5 mm thick. Chop the shallot.
2. In a large skillet, heat half the butter and sauté the mushrooms. Add the shallot and cook until golden brown.
3. Heat the remaining butter in a saucepan. Add the flour and whisk until the mixture is dry and has a toasty aroma.
4. Add the milk to the flour mixture and whisk until it becomes thick enough to coat the back of a spoon.
5. Transfer the mushrooms to a blender. Add the milk mixture, pepper, dried sage, soy sauce, and maple syrup. Blend for about 30 seconds on speed 4.
6. Reheat the sauce before serving.
7. Serve with vegetables or roasted meat.