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Whisk the honey and garum together, then whisk in the pepper.
Cut the stems off of the mushrooms and slice each mushroom cap in half.
Heat the olive oil in a large pan over medium-high heat.
Add the mushroom caps and stems and sauté for 2 to 3 minutes.
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 and enjoy!