Either the fungi is "associating" with the figs roots, as described by wikipedia:
This mutualistic association provides the fungus with relatively constant and direct access to carbohydrates, such as glucose,sucrose supplied by the plant.[4] The carbohydrates are translocated from their source (usually leaves) to root tissue and on to fungal partners. In return, the plant gains the benefits of the mycelium's higher absorptive capacity for water and mineral nutrients (due to comparatively large surface area of mycelium:root ratio), thus improving the plant's mineral absorption capabilities.[5] and
Plant roots alone may be incapable of taking up phosphateions that are demineralized, for example, in soils with a basic pH. The mycelium of the mycorrhizal fungus can, however, access these phosphorus sources, and make them available to the plants they colonize.[6]
Or, the mushrooms are just decomposing those pine fines and you may be overwatering just a little bit, moisture will stay in a mix like that if the plant is not using it because it is too small or cold, and without dry cycles decomposers set up shop. I grow herbs in gourds and have seen decomposer mushrooms, inky caps, spring up through the outside of the gourd when I water too much. No sign of them after i eased of on the water a little. I use hardwood leaf mold in my mix, which I expect the shrooms finished into compost for me.
For some real good mushroom info, google Paul Stamets.