Technique: The Mushroom Fry-Up

The most essential part of a mushroom fry-up in my book is the combination of lard and a rich deglazing agent with a lot of depth.  One in particular that I've been futzing about with lately is

A combo of 3 parts soy sauce, 1 part fish sauce

First fry your chosen mushrooms in lard and keep yourself from adding salt by whatever means necessary.  Once your mushrooms have a beautiful mahogany crust, douse them in the aforementioned ratio of soy and fish sauce.  Give them a toss and wait for all the liquid to evaporate.  Uuuuumami.