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1
Wipe the quails dry with paper towels.
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2
Cut them down the back and spread them out flat.
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3
Combine two cloves garlic, the rosemary, one-quarter cup olive oil and the lemon juice in a large bowl.
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4
Marinate the three quails at room temperature for two hours, turning from time to time.
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5
Meanwhile soak the porcini in the hot water for 30 minutes.
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6
Remove with a slotted spoon and rinse under cold running water.
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7
Squeeze dry and set aside.
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8
Strain the soaking liquid through coffee filter paper, cheesecloth or paper towels and set aside.
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9
Heat the remaining olive oil and the butter in a large skillet.
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10
Add the remaining garlic, the porcini and the prosciutto and saute until the garlic just begins to turn golden.
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11
Add the mushroom soaking liquid and cook, stirring from time to time, until the soaking liquid has almost entirely evaporated (about 15 minutes).
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12
Meanwhile, preheat grill or coals.
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13
Add the fresh mushrooms to the skillet and cook another five to seven minutes.
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14
Season to taste with lemon juice, salt and pepper and keep warm.
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15
Grill the quail, cooking the skin side first and turning once or twice for 10 minutes, or until the birds are cooked.
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16
Baste with their marinade as you cook and be careful not to overcook them or the meat will be dry.
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17
Serve the quail on individual serving plates and spoon the mushroom sauce around them.
