Cook 1/4 pound assorted wild mushrooms and some chopped chives in a skillet with butter until wilted. Season with salt and pepper. Top 12 pieces pumpernickel cocktail bread with wild-boar salami (or other wild cured meat). Top with the mushrooms, drizzle with olive oil and garnish with chives and hot cherry peppers.
Photograph by Charles Masters
Recipe courtesy Food Network Magazine
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