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In a large pot or dutch oven, brown the Italian sausage. Remove from the pot and set aside. Add the oil to the pot, along with the sliced mushrooms. Sauté the mushrooms for about a minute, until they begin to lightly brown and soften. Add the chopped broccoli to the pot and sauté another minute. Throw the rosemary in, along with a small pinch of salt. Add the sausage back to the pot and give it all a good toss.
Add the chicken stock and heavy cream; let simmer on medium for about 15 minutes, or until the broccoli pops in color and softens a tad. Stir in the juice from the lemon and give it a taste. Need anything? A grind of pepper? Tiny pinch of salt? Go for it.
Serve with crusty bread and parmesan cheese!
Makes 4-6 dinner servings.