Wash & trim brussel sprouts and cook in boiling water until barely tender, about 8 to 10 minutes. Drain and set aside.

In large skillet, fry bacon until crisp and drain on a paper towel. In remaining fat, cook onion until soft (sautee). Add mushrooms and cook until lightly browned. Pour off excess fat and add butter and white wine. Add reserved brussel sprouts and toss them with remaining onion & mushrooms. Crumble in bacon. Salt and Pepper to taste. Heat through and turn onto serving dish.