Cut the champignons into slices, bell pepper into strips. Cut the garlic into slices. Finely chop the dill. Fry the mushrooms not to the end, add the bell pepper and stir fry until the pepper is soft. Add salt, pepper, honey, stir, fry for one minute. Add vinegar, stir, turn off the heat, add garlic, dill, stir. Pour into a container, let it cool completely. We put in the refrigerator overnight or eat in the nature while you finish the appetizer and marinate.