Start by rinsing your cremini mushrooms under cold water, then slice them into thin pieces. Cut your broccoli into bite-sized florets, mince the garlic finely, and chop the thyme leaves.

Heat two tablespoons of olive oil in a large skillet over medium-high heat. Add the sliced mushrooms and cook for 5-7 minutes until they turn golden brown and release their moisture.

Once the mushrooms are browned, toss in the broccoli florets. Sauté for another 5-7 minutes until the broccoli is tender-crisp and vibrant green.

Stir in the minced garlic and chopped thyme, cooking for an additional minute. Season generously with salt and black pepper to taste, and drizzle lemon juice before serving.