3 medium-sized tomatoes, peeled, seeded and coarsely chopped
2 tablespoons finely chopped fresh parsley
How To Cook:
1. Cut away any tough ends of the mushroom stems. Wipe the mushrooms with a damp paper towel, and cut them, stems and all, into 1/8-inch slices. In a heavy 10- to 12-inch skillet, melt the butter over moderate heat.
2. When the foam subsides, add the bacon and cook, stirring frequently, until the bacon is crisp and light brown. Add the onions and cook, stirring frequently, for 5 minutes, or until the onions are soft and transparent but not brown.
3. Then drop in the mushrooms and season with salt and a few grindings of pepper. Cook over high heat, turning the mushrooms frequently, for 3 or 4 minutes.
4. When the mushrooms are lightly colored, stir in the chopped tomatoes and simmer over low heat for about 10 minutes.
5. If there are more than 2 or 3 tablespoons of liquid left in the pan, increase the heat and boil briskly for a minute or so to reduce the excess. Then add the parsley and taste for seasoning. Serve at once from a heated bowl as an accompaniment to meat.
