Brasato di manzo ai funghi

• 1 pound (450 g) fresh wild mushrooms such as ovoli, porcini, or chanterelles
• 1½

Scrape the surface of the mushrooms gently with a small knife to remove any clinging dirt, then wipe with a damp cloth. Cut them into very small pieces and set aside. Chop together the lardo, 1 garlic clove, and the marjoram leaves. Put in a bowl, add a pinch of salt, and season with a grinding of pepper. Rub the meat with this mixture and then tie it with kitchen twine so it will keep i