Take Brussels sprouts, fresh or frozen, & boil in water on stove until you can poke a fork through them easily, about 8 minutes.
While you're waiting, slice up mushrooms & chop onions. Onions should be about 1/4 inch wide, and about an inch in length.
When the Brussels Sprouts are done, cut off the ends, & slice in half. Melt butter in a medium sized skillet on medium heat on the stove. When the butter is done melting, add Brussels sprouts, mushrooms & onions. Sauté until sides of the Brussels Sprouts are browned. Add both wines & continue cooking for a few more minutes, until there's not much liquid left on the bottom of the skillet. Salt & pepper to taste. Onions should still have a slight crunch to them.
I use a slightly sweeter, cheaper white wine, and just a cheap red table wine. To make sure your onions are still slightly crunchy at the end, you can throw them in a minute or two after the mushrooms & Brussels Sprouts just to be safe. It's better with that slight crunch.
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|Serving Size: 1 Serving (186g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 80 (64%)|
|Amt Per Serving||% DV|
|Total Fat 8.9g||12 %|
|Saturated Fat 5.5g||27 %|
|Monounsaturated Fat 2.2g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 22.9mg||7 %|
|Sodium 73.1mg||3 %|
|Potassium 509.7mg||13 %|
|Total Carbohydrate 10.6g||3 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 8.6g|
|Protein 2.9g||4 %|
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Calories per serving: 125
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