Boil some water in a saucepan and add chopped onions, crushed garlic and vegetable stock and let it boil for about 5 to 6 minutes.
Now in the meantime, take the white mushrooms and chop them into thin slices. As you get done with white mushrooms, take the oyster and chanterelles mushrooms and chop them into small cubes.
Now take these chopped mushrooms and add them in the saucepan and simmer for a few minutes.
After about two minutes drain out the mushrooms into the salad serving platter by leaving the stock in the saucepan.
Add the leeks in the left over stock and cook for a while.
When the stock starts getting thicker then take it out into a bowl and add the stated amount of lemon juice, to taste black pepper and salt. Also add oil and whisk thoroughly.
Now pour this dressing over the mushrooms and set aside.
Boil some water in a saucepan and when it starts bubbling drop into Quail' eggs with the help of a spoon and let it boil for two 3-5 minutes. (If you let the eggs boil for more then 5 minutes then you will get hard boiled eggs.).
As the eggs get boiled take them out, peel them and cut each of them into two halves.
Arrange the lettuce leaves around the serving platter and pour over the mushroom dressing. Put each half of the egg on the lettuce leaves and serve.