First of all, if you haven’t bought it already tied, tie the meat with kitchen twine (here’s the guide on how to do it best).
Season the oil in a saucepan with garlic and rosemary, then add the roast from all sides, so as to seal in the bulk of the juices, then add the wine and season with salt and pepper.
Cover the meat with water (or broth) up to half and continue cooking for about 2 hours, turning it about every 30 minutes.
In the meantime, soak the dried mushrooms in hot water for at least 30 minutes.
Separately, clean the fresh mushrooms and cut them into pieces and, once the dried mushrooms have been drained, add them to the fresh ones.
About 30 minutes before the end of cooking, before turning it for the last time, add the mushrooms around the meat, then complete cooking.
Wrap the roast in aluminum foil and let the roast rest for at least 5-10 minutes.
In the meantime, let the cooking juices dry.
Remove the foil and string and cut the meat into slices.
The mushroom roast is ready, all you have to do is serve it with all the mushrooms on the side.
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