Tapenade made from salted mushrooms.

Rinse the salted mushrooms (100 g) under cold water to remove excess salt. Then, chop them as finely as possible using a knife.

Next, take an orange (¼ piece), squeeze out the juice, and separate the zest, as it will add a special note to the dish.

The next step is to chop the parsley (2 sprigs) and dill (1 sprig). Mince them until very fine.

Grind the dill seeds (a pinch) in a mortar to release their aroma and flavor.

Mix the prepared ingredients: mushrooms, orange juice and zest, finely chopped parsley and dill, as well as the ground dill seeds. Thoroughly combine all components to ensure they are evenly distributed.

Let the resulting mixture sit for 5-7 minutes.