Mushroom Patina (Apicius 7.13.6)
from Cooking Apicius: Roman Recipes for Today by Sally Grainger

300g black mushrooms
2 tbsp olive oil
¼ tsp lovage seed
1 dessert spoon of honey, and a little more for finishing
Generous freshly ground black pepper
4 eggs
1 tbsp fish sauce

Peel and chop the mushrooms and fry them off in oil.  Roast and grind the lovage and add this to the pan along with the honey and pepper.  In a separate bowl beat the eggs with the fish sauce, pour them into the mushroom pan and cook as an omelette.  Do not turn but finish cooking the top under a grill.  Turn out onto a large dish and cut into wedges.  Brush a little honey over the slices and sprinkle with pepper.