I have two, dumb, unrelated questions: 1. What's the best way to store pine nuts after you've opened the package? 2. When a recipe calls for sauteed mushrooms--and other ingredients will be sauteed as well in the same pan--is it better to: A) saute the mushrooms first, set them aside and pour off the liquid? OR B) saute the mushrooms first, cook down the liquid, set both aside and add both later? OR C) add the mushrooms to whatever else is cooking (like onions and peppers) and not worry what the liquid does?