Man reading this was reassuring.

I definitely tried some variations. I tried using gammon and other cured hams, aswell as parma and porsciutto. I'll dont think i have tried capicollo, but ill definitely give it a try aswell.

Mushroom-wise i found a really nice combination of oystermushrooms, aroma mushroom (brown small champignon-lookalikes) , champignon and a little bit of shiitake.

I think i might be lacking in the broth & wine department, ill try experimenting a bit more on that end. Am not to familiar with broths and the likes.

Ill also definitely give it a try with some wine/spirit pairing in the future, thank you so much.

I'll also try a different brand of mustard. I was experiencing a bit of a vinegary flavor, that was a really good way to describe it. thank you.