This recipe is my attempt to re-create an unforgettable, lip-smacking dish I had in a small, vegetarian restaurant in Barcelona. The chef was nice enough to invite me into the kitchen to show me how it was made, but his instructions were along the lines of "Throw in some of this and some of that!" without exactly explaining what "this" and "that" were. If you have access to setas or cèpes or porcini, be sure to include them; otherwise, use a blend of shiitake, chanterelle, oyster, crimini, or whatever other mushrooms you see at the market. I like a little variety in the texture of the mushrooms, so I mince the shiitakes and oyster mushrooms but leave the crimini in bigger chunks. - vvvanessa

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