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Whisk the honey and garum together, then whisk in the pepper.
Cut the stems off of the mushrooms (don't throw them away!) and slice each mushroom cap in half.
Heat the olive oil in a large pan (you want it large enough so that the mushrooms can be in a single layer) over medium-high heat.
Add the mushroom caps and stems and sauté them for 2 to 3 minutes, making sure that they all get coated with oil.
Add the honey mixture and stir to evenly coat the mushrooms. Sprinkle in the lovage. Reduce the heat to medium-low and simmer until most of the liquid has evaporated and you're left with a lovely glaze, about 3 to 5 minutes.
Serve them forth, no royal food taster required.