Champignons à l'Ail et aux Fines Herbes

1. Gently clean mushrooms with a damp cloth; do not wash. Slice larger mushrooms in half or quarters. 2. Heat olive oil in a large skillet over medium-high heat. Add mushrooms in a single layer if possible; cook without stirring for 5 minutes until browned. 3. Stir and continue cooking for another 5-7 minutes, until mushrooms release their liquid and it evaporates. 4. Add minced garlic, fresh parsley, and fresh thyme. Cook for 2 more minutes, stirring often, until fragrant. 5. Remove from heat, stir in lemon juice, salt, and black pepper. Serve immediately.