How to cook
Boil the fusilli in salted water. Meanwhile, heat the olive oil in a deep pan on another stove and sauté the chopped leeks. When tender, add the chopped mushrooms.
Sprinkle with spices, stir and let the mushrooms simmer for 5-7 minutes on low heat. Meanwhile, mix the wine with mustard and add the resulting substance in the mushrooms. Add the flour and let the sauce thicken.
Stir slowly and continuously to avoid lumps. Turn off the heat and drain the fusilli. Mix everything well and serve.