I use a mix of porcini/shiitake/maitake powders, nutritional yeast, MSG, stock bases (with their hydrolized proteins), fish sauce, soy sauce, Vietnamese mushroom seasoning, and Worcestershire sauce to control my umami, and they all have their specific uses. Nutritional yeast and fish sauce are the most likely NOT to go with the flavors of whatever I'm cooking, and MSG can literally go into anything as long as I know I want to use it prior to doing the final salt edit.
