Figs Stuffed with Mushrooms and Pecans
Fresh figs stuffed with a spiced mushroom, onion and pecan filling and simmered in a velvety tamarind sauce.
Ingredients
| 1 tsp | 5 ml | butter |
| 1 tsp | 5 ml | olive oil |
| 1/3 cup | 80 ml | minced onion |
| 1/3 cup | 80 ml | minced cremini mushrooms |
| 1/3 cup | 80 ml | minced toasted pecans |
| 1/2 tsp | 2.5 ml | ground cardamom, divided |
| 1/2 tsp | 2.5 ml | ground allspice, divided |
| 3/4 tsp | 3.8 ml | ground cinnamon, divided |
| 1 pinch | cloves | |
| 1/4 cup | 60 ml | tamarind paste |
| 1 cup | 240 ml | water |
| 2 1/2 tbsp | 38 ml | brown sugar, or to taste |
| 3 tbsp | 45 ml | mascarpone cheese |
| 12-14 | fresh figs |
Instructions
In a medium sauté pan, heat butter and olive oil. Add onion and mushrooms and sauté until golden and tender, about 10 minutes. Add pecans and half of cardamom, allspice, and cinnamon. Add a pinch of cloves, plus salt to taste. Stir well, cooking until fragrant, about 5 minutes. Transfer to a bowl. Add remaining cardamom, allspice, and cinnamon to pan (without cleaning it), plus tamarind paste, water, and sugar. Blend well with a whisk, and bring to a gentle boil. Reduce heat and continue cooking, stirring often, until sauce becomes smooth and velvety, about 5 minutes. Whisk in mascarpone cheese until smooth and sauce is heated through. Taste and adjust seasoning with salt and more sweetener, if desired. Slice top 1/2 inch of figs almost all the way through, but still attached. Use a 1/4-teaspoon measuring spoon to dig out fig flesh; put in a bowl. Add 2 tablespoons fig flesh to mushroom mixture and mix well. Stuff figs with mixture, overfilling slightly. Place stuffed figs in pan with sauce, spooning sauce over them. Bring to a gentle boil; then reduce heat, cover, and simmer for about 15 minutes.