Start by washing the cremini mushrooms under cool water and slicing them into thick pieces. Next, chop the broccoli into bite-sized florets. Mince 2 cloves of garlic and roughly chop a tablespoon of fresh thyme leaves.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat until shimmering, about 2 minutes. Add the sliced cremini mushrooms and sauté for 5-7 minutes, stirring occasionally, until they turn golden brown.

Once the mushrooms are browned, toss in the chopped broccoli florets. Continue sautéing the mixture for another 5-7 minutes, stirring occasionally to ensure the broccoli becomes tender-crisp.

Stir in the minced garlic and chopped thyme, cooking for an additional minute until fragrant. Season with salt and freshly ground black pepper to taste. Finally, squeeze fresh lemon juice over the sautéed vegetables before serving.

For an extra kick, sprinkle a pinch of red pepper flakes over the sautéed dish just before serving.