1. Heat oil in 12-inch skillet over medium-high heat until shimmering. Add mushrooms and cook, stirring frequently, until softened, 3 to 5 minutes, until mushrooms are light golden brown. Add garlic and cook, stirring frequently, until fragrant, about 30 seconds.

2. Stir in peas, broth, and sugar. Cover and cook until peas are bright green and just heated through, 3 to 5 minutes. Add thyme and butter and toss until incorporated. Remove pan from heat; stir in lemon juice. Season with salt and pepper; serve immediately.

Serves 4