Clean the mushrooms by gently wiping them with a damp cloth or soft brush. Chop into bite-sized pieces.

Heat olive oil in a large skillet over medium heat. Add the minced garlic and diced onion, sautéing until fragrant and softened (about 3 minutes).

Add the chopped Chicken of the Woods mushrooms to the skillet. Cook for about 5-7 minutes, stirring occasionally, until the mushrooms start to brown and become tender.

Pour in the vegetable broth and sprinkle in the thyme, salt, and pepper. Simmer for another 5 minutes, allowing the liquid to reduce and the mushrooms to soak up the flavors.

Drizzle lemon juice over the mushrooms and give everything a final stir. Garnish with fresh parsley before serving.