Easy Mushroom Stir-fry with Chinese 5-Spice

I think I am reaching a point at which I no longer understand what qualifies as typical breakfast food.  There was a time in my life when I was very regimented in my thinking.  Bagels, muffins, cereal, eggs, bacon, waffles, pancakes - those were breakfast foods.  Then college came and I was taught the wonders of pizza for breakfast.  Sometimes you feel like pizza for breakfast!  And also the joys of leftover Chinese food were revealed to me as delicious morning fare.  And from there, chaos ensued.  So while I originally intended this as a quick lunch or dinner, it became breakfast.  An umami, Chinese 5-spiced breakfast.

Ingredients
2 tablespoons extra virgin olive oil
1 tablespoon unsalted butter
1 pound cremini mushrooms, quartered
1 tablespoon rice wine
1 teaspoon oyster sauce
1 teaspoon soy sauce
1/2 teaspoon Chinese 5-spice powder
pinch white pepper
kosher salt, to taste
3 scallions, chopped
toasted sesame oil, for serving
rice, for serving

Instructions
Melt the butter and olive oil in a large sauté pan over high heat. Once the butter has melted and the bubbles in the mixture have started to subside, add the chopped mushrooms. Stir continuously, allowing the mushrooms to absorb the butter and oil mixture. After a few minutes, the mushrooms will brown.  I actually did this step in two batches, as I didn't want to crowd the pan.  Once all the mushrooms have been browned, return to pan and deglaze the pan with rice wine (Pour the rice wine in and loosen up all the tasty stuff stuck to the pan.  The rice wine should cook down very quickly).  Mix in the oyster sauce, soy sauce, and 5-spice powder.  Sprinkle with white pepper and kosher salt to taste.  Scatter the chopped scallions on top.  Serve with rice and toasted sesame oil.