Be still my heart!

Having recently learned a great way to sauté chanterelle mushrooms (very hot dry pan till beginning to shrink and then add butter), I decided to experiment today by adding some white button mushrooms to the chanterelles because I didn't have enough of the latter.

Ingredients (No particular amounts to share - just some of this and some of that)

chantarelle and button mushrooms cut in comfortably sized pieces
butter
olive oil
garlic
slightly browned pignolia nuts
white white
Italian Parsley
Chives
Parmesan cheese
Linguini cooked in salted water, drained

First I dry stir-fried both types of mushrooms - when they began to shrink I added about 3 tbsp of butter and a tbsp or so of EVO
and sprinkled a bit of Wei Chuan seasoning which I suspect is largely MSG. I stir-fired for about a minute. Didn't want to overcook them.

Added a splash of dry white wine, stirred that in and then added the pignolia nuts, Italian parsley, chives and Parmesan cheese, tossed and served.

I didn't make enough