I've been stocking this dish constantly ever since I started eating brown rice. These days, I'm seasoning it quite simply with just soy sauce -- macrobiotic style. This is also amazing with white rice.
Cut the seaweed into bite-sizes. Remove the hard stem from the mushrooms and also slice into bite-sizes.
Heat some oil in a frying pan over medium heat. Add the mushrooms and stir-fry. When they're thoroughly cooked, turn the heat to high and add the seaweed. Briskly stir-fry.
Drizzle in the soy sauce to season, and remove from heat.
Sprinkle with sesame seeds to finish.
Story Behind this Recipe
Stir-fried seaweed has always been my favorite dish. When I started eating brown rice, I recognized how it works brilliantly with stir-fried seaweed, and so I've been cooking seaweed often. I used to season it with soy sauce, mirin, bonito flakes, etc., but then I started cooking macrobiotic dishes and so I reduced the seasoning to just soy sauce. Now my kids gobble up most of this and I only get a small amount. Maybe I should double the recipe from now on?
Adjust the amount of soy sauce depending on how large your mushrooms are. (For your information, I used white Bunapi mushrooms.) I used olive oil but you can use your choice of oil. Sesame oil makes it really fragrant.