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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.
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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.
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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.
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4. When the mushrooms are lightly colored, stir in the chopped tomatoes and simmer over low heat for about 10 minutes.
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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.
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