Figs stuffed with mushrooms

Fresh figs stuffed with mushrooms and pecans, served with a spiced tamarind-mascarpone sauce.

Ingredients

6-7	large figs
1 лъжица	ghi (ghee)
1 лъжица	olive oil
2 пръски	balsamic vinegar or a little fig vinegar
1/2 глава	finely chopped red onion or a shallot
4-5	large king oyster mushrooms (1/2 plate)
1/3 чаша	chopped pecans or walnuts
1/2 ч.л.	ground cardamom, divided in two
1/2 чаена лъжичка	ground allspice, divided in two
3/4 чаена лъжичка	cinnamon, divided (I won't add it)
—	nutmeg
1 щипка	clove
50 gr	tamarind paste
1 чаша	ice water
2 1/2 с.л.	brown sugar
3 с.л.	mascarpone
2 с.л.	fig flesh

FILLING

In a medium pan over medium heat, warm the ghi and olive oil. Add the finely chopped mushrooms and onion and fry until golden (until softened!). Shortly after adding them, drizzle in a little balsamic vinegar. When ready, add the chopped nuts, half of the cardamom, half of the allspice, a little nutmeg, white pepper (half of the cinnamon if desired) and a pinch of ground clove. Salt to taste. Stir well for about 5 min and pour into a bowl.

SAUCE

In the same pan, without cleaning it, add the rest of the cardamom, allspice and cinnamon (if you used it) together with the tamarind paste dissolved in the cold water. Add the sugar. Stir well until everything is homogenized. Salt to taste. (I added a little more sugar, and a little cream to soften the flavor SLIGHTLY). Let it come to a light boil and reduce the temperature. Add the mascarpone (I used Philadelphia, that's what I had) and stir well again until it dissolves! Keep stirring until the sauce thickens. Meanwhile, prepare the figs!

FIGS

Cut a lid at the stem end without cutting all the way through. With a small spoon, hollow out the core, being careful not to touch the sides or the base of the fig. Put 2 tbsp of the fig flesh into the sauce and stir.
Fill the figs with filling, taking care not to overdo it, so you can close the lid. Place the figs in the pan, cover with a lid (you may need to lower the temperature a bit more so it boils lightly). Braise like this for about 20 min, spooning some sauce over them at the start.
When ready, carefully use 2 spoons to move the now very soft figs to a plate and pour the sauce over them. If the sauce isn't thick enough, cook it down a bit more, stirring until it thickens (resembles a syrup!)