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.
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|Serving Size: 1 Serving (273g)|
|Recipe Makes: 4|
|Calories from Fat: 170 (62%)|
|Amt Per Serving||% DV|
|Total Fat 18.9g||25 %|
|Saturated Fat 8g||40 %|
|Monounsaturated Fat 7.1g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 34.3mg||11 %|
|Sodium 320mg||11 %|
|Potassium 981.6mg||26 %|
|Total Carbohydrate 18.6g||5 %|
|Dietary Fiber 6.9g||28 %|
|Sugars, other 11.7g|
|Protein 10.5g||15 %|
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Calories per serving: 273
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