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Improvisation is an underrated cooking technique. By improvisation, I mean, when I was before the deadline and didn’t have time to start a new recipe, the shiitake mushroom filling recipe became a mushroom version of buttered ground beef toast (aka shingles on shingles). I need to tell a story because I am too stupid to promise a series of stories for the special holiday return of the No Budget Cooking series.

After an hour of panic, a calm feeling swept over me, and I heard an angelic voice say a word: dip. (Don’t worry, this is just a voice in my head, not a real angel.)

After cooling, mushroom pancakes stuffed with shiitake mushrooms are covered with ham and white cream sauce, which will go bad again. This time it was in the food processor.

Related: This Wisconsin company's desktop mushroom kit makes fungus growth fun

½ teaspoon salt (or to taste)

¼ teaspoon pepper (or to taste)

½ ounce Parmesan cheese, grated (or to taste)

Chop shiitake mushroom caps and tender stems.

Melt butter in a large pot over high heat.

Add onion, ham and thyme. Fry for 2 to 3 minutes until fragrant.

Add mushrooms and sherry. Fry for another 2 to 3 minutes or until the mushrooms are tender.

Add heavy cream, salt, and pepper, and close the lid. Boil on high heat for 5 minutes.

Remove the lid and cook for another 5 to 7 minutes until the mixture thickens.

Remove from heat, add Parmesan cheese and stir.

Transfer to a food processor and mix into a smooth paste or dip.

Place the mixture in a small baking sheet or oven-safe bowl and bake for 15 to 20 minutes.

Serve with biscuits or other dipping noodles. If needed, add extra Parmesan cheese on top.

(Adapted from Tianye and Forest Products)

Tasting notes: creamy taste. Smoky. simple. This is a decadent trip worth the holiday. You know, this is the season when calories are not counted because you put them aside.

Equipment: cutting board, sharp knife, measuring cup, measuring spoon, cooking spoon, large pot with lid, food processor, cheese grater and bakeware. If you have an oven-safe pan, you don't need a bakeware.

Practicality: Quite a lot of chopping is involved. If you don't often cook with sherry or heavy cream, you will leave something extra. If you are not actively looking for recipes that require dry wine, that bottle of sherry may be hanging around for a long time. I don't know you, but a pound of shiitake mushrooms is completely part of my budget for "special occasions" rather than "kitchen staples".

HACKS/INSIGHTS: Don't be discouraged when your dishes are going sideways. Or, in my case, completely flat. Stay sane and remember that almost any cooking failure can be saved.

The instructions for this recipe are how I will make this dish next time. The original recipe instructs you to scoop the ham and cream mixture into 12 shiitake mushroom lids and bake for 15 to 20 minutes. In my adaptation, all shiitake mushrooms are chopped and cooked on the stove. After cooking on the stove, you may not need to bake. Another option is to switch from a pot to a slow cooker and keep it low for consumption like other hot dips.

During the heating process with a lid, the cream will emit something violent. When choosing a pot, choose the larger side.

This is not a dish that can dispense with ingredients. Smoky ham is a must. In addition, I splurge on SarVecchio Parmesan in Sartori.

Add all the creaminess and I will add ½ teaspoon of thyme to the mixture.

You can try an immersion blender or Magic Bullet instead of a food processor.

Stick to regular biscuits for serving. Butter biscuits are a bit too much, even in the season of overindulgence.

Regarding field and forest products: The company is located in Pestigo and produces mushroom strains, equipment and products for people. Options include tabletop kits, strains that can grow in straw, and plugs for inoculating hardwood trees. Mushroom kits and strains can be ordered from the company's website fieldforest.net.

Send your suggestion: Are there any recipes you want to get a no-budget cooking series treatment? What about food producers or manufacturers in Wisconsin? Email your suggestions to dphiggin@gannett.com.

No budget cooking series: I test recipes in my very ordinary kitchen, and my cooking talent and meh presentation skills are slightly above average. I will provide some insights and basic cooking techniques. If you find these stories useless, I hope you find them interesting. Please send the questions, feedback and recipes you want to see.

Contact Daniel Higgins dphiggin@gannett.com. Follow @HigginsEats on Twitter and Instagram.

This article originally appeared on Green Bay Press-Gazette: Stuffed mushroom recipe became a highlight of the holiday party

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