Place 8 rashers bacon and 2 halved ripe tomatoes in a large non-stick frypan and cook over medium heat for about 6 minutes until bacon is crisp and tomatoes are soft. Remove and keep warm. Add 50g butter to pan and when sizzling add 400g sliced mushrooms, season to taste and cook for 3-4 minutes or until mushrooms are nearly tender.
Add 1 tbsp Worcestershire sauce and a splash of Tabasco and stir for 1-2 minutes.
Remove from heat and stir in 2 tbsp chopped flat-leaf parsley.
Pile mushrooms onto four thick slices of toasted sourdough and accompany with crispy bacon and cooked tomatoes.