Begin by washing and slicing the cremini mushrooms thinly, ensuring you capture their earthy essence. Next, cut the broccoli into bite-sized florets so they cook uniformly. Mince 2-3 cloves of fresh garlic and chop a few sprigs of fresh thyme.

Heat a tablespoon of olive oil in a large skillet over medium-high heat until it shimmers. Add the sliced mushrooms to the hot skillet and sauté for 5-7 minutes, stirring occasionally.

Once the mushrooms are beautifully browned, toss in the prepared broccoli florets and stir to combine. Continue sautéing for another 5-7 minutes.

In the final minute of cooking, stir in the minced garlic and chopped thyme. Cook just until the garlic is fragrant, about 1 minute. Season with salt and pepper to taste, and then drizzle with fresh lemon juice before serving.