Heat about 3-4 Tbls olive oil medium low, in large skillet. Add optional hot flaked pepper and cook, stirring, till darkened. Add the shallots, garlic, ginger, and cook stirring till shallots are translucent.
Add mushrooms, turn heat up to medium, and cook stirring, adding a little water and/or white wine as needed. You may need to add a little more olive oil.
If using the asparagus and/or brussels sprouts, add them when the mushrooms are half done (still light tan in the center) with a few Tbls water. Add the salt and about 1/3 cup mustard, and stir very well,adding more wine if dish starts to get dry.
When pasta or barley is done and so are the above vegetables, add the shredded greens, optional cooked meat, olives and mild onions. Quickly heat through. Turn heat to low.
Serving: Put pasta on plates and bring skillet to table on a trivet and serve on top of pasta. Place dishes of grated and shredded cheeses on table. Let guests serve themselves.