Thoroughly clean the mushrooms and cut into thin slices vertically. Drizzle with 1 tablespoon of lemon juice. Cut the bacon into small cubes. Slice the garlic cloves crosswise into thin slices. Wash the tomatoes, remove the stems, peel, quarter and core and cut the quarters into small cubes.
Heat the olive oil in a pan. Add the bacon cubes and fry gently until they are fragrant. Add the garlic cloves and cook for 2 minutes. Deglaze with the tomato cubes and tomato juice. Stir in the tomato paste together with the oregano. Season to taste with the ingredients for seasoning. Let simmer for 5 minutes. Mix in the mushrooms and let simmer with the lid for 10 minutes.
Spread on the serving bowl, garnish, serve warm as a side dish and enjoy.
I used brown-capped Portobella mushrooms (white-capped are usually rotten) which give the dish a darker color.