Morey's Seafood International

In a large pot of boiling water, cook pasta according to package directions; drain.  In a small bowl, whisk together milk and the sauce packet; set aside.  In a large saucepan or Dutch oven, melt butter over medium heat.  Add shallot and cook until translucent, about 2 minutes.  Add mushrooms and cook, stirring occasionally, until lightly browned, 5 to 6 minutes.  Pour in milk mixture and reduce heat to low.  Cook, stirring occasionally, until sauce is thickened, 3 to 5 minutes.  Add pasta, salmon and lemon juice, stirring and tossing until pasta is well coated and heated through, about 1 minute.