Creamy pasta with a spicy pungent flavor. Best served with a bold red wine or a dark ale.   Serves four.   Mustard must be added to taste, I find the acidity to be the limiting factor, rather than its pungency, but if your mustard is very strong, you may need to use less and add a touch of vinegar.   400 g dried fettuccine or other wide pasta, or better, an equivalent amount of fresh egg pasta 250-300 champignon or other mushrooms, sliced thinly