Cut mushrooms into bite-sized pieces.
Melt butter in a large frying pan or wok over a medium heat. Add three cloves of chopped garlic and sizzle for 30 seconds. Add mushrooms and thyme (leaves picked) fry for four minutes.
Cut bacon into strips. Fry in a glug of olive oil with a flattened clove of garlic, until crispy. Drain on kitchen paper and keep warm.
Cut bread into 6 thick slices. Toast under grill until brown. Rub one side of each slice lightly with a cut clove of garlic.
Add 3/4 of the chopped parsley to the mushrooms along with the double cream, lemon juice, mustard. Season well with salt and pepper. Stir and simmer for 2 minutes.
Drizzle each slice of toast with a little olive oil. Divide mushroom mixture between the slices of toast.
Garnish each slice with bacon and a little chopped parsley. Serve.