Choosing sides

If you ever get tired of having the same old side dishes -- mashed potatoes, Caesar salad, rice pilaf -- you might enjoy these two recipes for delicious dishes that even the kids will love (unless they hate mushrooms).
One of these is so simple it would be embarrassing to print it here if it wasn't so good, but then we don't all have to be Martha Stewart every night of the week. (Not that she hasn't taught me a thing or two.)
The other is the mushroom recipe, which takes about 10 minutes to make but is wonderful, particularly if one of your other sides with the meal is mashed or baked potatoes and the delicious mushroom sauce ends up on the potatoes.
If this crappy weather is making you cranky, try cranking up your tastebuds by trying these on the side with your next steak, roast chicken, lamb or pork dish.
These leeks will make a leek lover out of any leek-uncertain person.

Carmelized Leeks (serves 4)
2 leeks, sliced and well rinsed
2 tbsp. butter, salted or unsalted, depending on your preference
freshly ground black pepper

Melt butter over a medium heat in a large, shallow frying pan. Add sliced leeks and freshly ground pepper to taste and brown on both sides until the leeks are carmelized. This takes about 10 minutes per side, but keep a close eye on them as they can quickly go from carmelized to burned. These absolutely melt in your mouth and go really well with a lovely steak. When it's just the two of us, we always make enough for four people so we can have them again the next day.

This next recipe is a must whenever we make Osso Buco, but more on that later. It pairs very well with lamb, steak, roasted Cornish hens, and as a topping on baked potatoes if you're feeling really decadent. This is always a hit at dinner parties, and it's so easy. The nice thing is, you can cook it at the last minute while your guests are enjoying a glass of wine. It's so fast, they won't even miss you.
The recipe comes from Jane Price's Italian Kitchen, although I always add about a tablespoon of fresh thyme when I make it.

Garlic Cream Mushrooms (serves 4)
1 oz. (30 g) butter (I prefer unsalted)
9 oz. (250 g) white mushrooms, sliced
2 garlic cloves, crushed
1 cup (250 ml) whipping cream
1 tbsp. chopped flat leaf Italian parsley
1 tbsp. fresh thyme
salt and freshly ground pepper to taste (I skip the salt)

Heat the butter over medium heat in a skillet. Add the sliced mushrooms and crushed garlic and stir for 3-5 minutes until the mushrooms are tender.
Turn the heat to high. Add the cream and bring to a boil. Reduce to a simmer for three minutes until the cream has thickened slightly. Add the chopped fresh herbs and season to taste.