Characteristics and description of the eggplant variety Taste of mushrooms, cultivation and care

Eggplants have long been present in the diet of many peoples. Gardeners grow this vegetable on their plots, and breeders develop new varieties. Recently, the Sedek company introduced white eggplant “Taste of Mushrooms”. It is easy to care for, resistant to low temperatures, and its name is intriguing and makes you want to grow it in your garden.

Agricultural technology

Recommendations for growing “Taste of Mushroom” eggplants coincide with the basic ones for this species:

• the beds are prepared in the fall: organic matter and superphosphate are added;
• the best predecessors: vegetables, herbs, melons;
• cannot be planted after nightshades - the same pests and diseases;
• plot - open sunny;
• plant seedlings;
• Planting with seeds is not recommended - the fruits will not have time to ripen.

Difference between the variety Taste of mushrooms

When growing, you need to take into account the characteristics of this particular blue variety:

• mid-season;
• time until fruit ripening: 90-105 days;
• soil requirement - fertile, loose;
• watering - once a week, more often in dry weather;
• mulching;
• planting pattern 30-35 by 60 cm;
• has cold resistance - can grow in central regions without a greenhouse;
• bush height 50-70 cm - no need to tie it up;
• pinning is not required;
• to grow large fruits - leave no more than 8 ovaries;
• the seeds are used for seedlings.

Pests

Eggplant “Taste of Mushrooms” is quite resistant to the main diseases of its species. It is mainly affected by: the Colorado potato beetle, aphids and slugs. It is recommended to follow the rules of prevention to prevent diseases and pest damage:

• treating the soil before planting with a pink solution of potassium permanganate;
• pollination of plants and beds - twice a month with wood ash;
• spraying with biofungicide Fitosporin at intervals of two weeks - against fungal diseases;
• treatment before flowering with Decis is a one-time use, which helps against the Colorado potato beetle and aphids.

You can fight pests with folk remedies (soap solution, pepper tincture, herbal decoction), but their effectiveness is somewhat lower, so treatment is carried out more often.

Specifics of cultivation and care

Eggplant seedlings The taste of mushrooms is prepared 60-65 days before planting in the ground. Seedlings are grown without picking.

Seedlings are planted in the soil when it warms up to +15 degrees. The layout of plants in a bed is 40 by 50 cm. It is important that the eggplants are well illuminated by the sun; the number of fruits set depends on this. There is no need to tie eggplants of this variety to pegs or trellises.

Care consists of regular watering and fertilizing, three times a season. The culture is responsive to the use of complex fertilizer with microelements (for example, Gumate 7+).

For the full formation of the ovary, eggplants growing in a greenhouse are sprayed with honey water (to attract bees) or the Ovary preparation.

It is necessary to remove excess shoots from the bush, leaving no more than 15 fruits on one plant. It is better to carry out the pinching procedure in the morning, so that by the evening the wounds on the shoots have time to dry.

To protect against harmful insects, in particular spider mites and the Colorado potato beetle, eggplants are sprayed with biological insecticides: Fitoverm, Bitoxibacillin.

Photo by the author

Reviews

Eggplant “Taste of Mushrooms” appeared relatively recently, but it already has its fans and opponents. Here are some reviews from gardeners:

• February 2022 Low yield. No mushroom taste. The taste is ordinary eggplant, without bitterness. I will not plant this variety again.
• August 2022 I have been planting blue and white varieties for twenty years. I like fruits without bitterness.
• February 2022 Not a bad variety of white eggplant. Unusual color. There is no strong mushroom taste, but there is a taste reminiscent of champignons and a slight mushroom smell. The pulp is not bitter, of an unusual cream color.
• February 2022 Hit of the season in my garden. The taste is simply wonderful. The peel is thin, the flesh is snow-white - they are not bitter. You can cook immediately without soaking or peeling.

The lack of bitterness attracts lovers of this vegetable. A slight taste of mushrooms adds piquancy and charm to dishes. Whether it is true or a publicity stunt, you can only understand by growing this variety and preparing your favorite dishes from it.

Characteristics

Due to the fact that it is difficult to grow eggplants in our country, not everyone undertakes it. However, breeders annually develop new interesting varieties that are not so difficult to grow in Russia. One of them is “Taste of Mushrooms”. It is not only tasty, but also interesting in appearance. Let's look at the table with the main characteristics.

Mushroom-flavored eggplants are distinguished by their characteristic white skin color. All varieties of this type have a spicy taste. As soon as they first appeared on our shelves, both local breeders and summer residents noticed this.

The appearance of the “Taste of Mushrooms” eggplant variety itself is considered unique. It will delight both the summer residents themselves and their guests. The white color of eggplant is unusual; there are only a few similar varieties on our shelves. At the same time, it is important that its yield is quite high, its stability allows it to be grown without problems both in the south of the country and in the northern regions.

Recipes

Housewives prepare various dishes from eggplants. Particular attention is paid to recipes indicating that mushroom flavor will be present. More often than not, the efforts made are not justified - the results are just ordinary blue ones. There are several options you can try:

1. Onion, salt, pepper, mushroom seasoning (like Maggi cubes), eggplant - simmer for 15 minutes. At the end add sour cream.
2. Roll the cut blue ones in flour and place in a frying pan until browned. Prepare sour cream sauce separately: fry flour (1 tablespoon) until golden brown, add any broth or water (2 cups), butter (1 tablespoon), sour cream (100 g), crushed garlic cloves (1-2 pcs. .), salt, pepper (to taste) and keep on low heat for 2-3 minutes, stirring constantly. Pour the resulting sour cream sauce into the eggplants with onions, simmer under the lid for 10-15 minutes. The liquid should be reduced by half. The resulting dish can serve as a side dish or served separately, hot or cold.
3. Fry the onions and eggplants in vegetable oil (3 tablespoons), and then simmer under the lid. When the vegetables become soft, pour in the beaten eggs (2 pcs.) – another 3-5 minutes. Add a little sour cream or yogurt, salt and pepper to taste. Fans add chopped garlic (2 cloves). This dish is eaten cold or hot.
4. Add a raw egg (1 pc.) to the eggplants (0.5 kg), mix. Leave for 15 minutes, longer if possible. Add the blue onions and fry until golden brown – 7 minutes. Put 1 tbsp. a spoonful of mushroom powder (crush dried mushrooms in a coffee grinder), sour cream (100 g), salt to taste, cover with a lid and simmer for 10 minutes.

In all recipes, eggplants need to be cut into cubes or strips, salted and left for a while so that the bitterness goes away. You can put it in water and then drain it. If you use eggplants of the Taste of Mushroom variety, then you need to skip this step. They have no bitterness. The onion should be cut finely or into rings, and then fried in vegetable oil until golden brown.

Growing process

Mushroom-flavored eggplants add color to any dish. Whether it's a pickled salad for the winter or stewed vegetables, this variety can be grown just to add variety.

This variety of eggplant is grown in a standard way; it is not demanding for special conditions. As a rule, the growing process is divided into two stages:

• growing seedlings;
• planting seedlings in open ground.

In the southern regions of Russia, you can plant seeds directly in open ground, but rarely does anyone go this route.

White eggplants with mushroom flavor are distinguished by a complete lack of bitterness. This is often the most important element when choosing a variety. When growing, the following conditions are observed:

• watering with warm water;
• soil fertility and looseness;
• planting in open sunny areas.

The depth of sowing seeds should not exceed two centimeters. It is better to plant the seed immediately in separate cups.

Landing

Sow seedlings at the end of February or early March. Before sowing, treat the seeds with a solution of hydrogen peroxide for half an hour, then rinse and soak in a solution of a growth stimulator.

Prepare nutritious soil from turf soil with the addition of humus, peat, mineral fertilizers, wood ash and sand. Seeds are sown in individual pots. Sowing depth is 1-1.5 cm. After planting, water, cover with film or glass and provide them with good lighting and a temperature of at least +20-25 degrees.

Germination may take 2-3 weeks. To speed it up, you can germinate the grains in advance. They are wrapped in damp cloth and placed in a warm place for a day. After germination, the temperature is slightly reduced.

The site is selected in a sunny place without drafts, with neutral acidity and loose nutritious soil. The soil is dug well in the fall and mineral and organic fertilizers are applied.

You cannot grow eggplants for several years in a row in one place or after other nightshade crops - tomatoes, potatoes, peppers, physalis. They can be planted after other nightshades only for 3-4 years.

For 1 sq. m place up to 6 bushes.

Fried eggplants “like mushrooms”

This is an unusual appetizer made from fried eggplants, indistinguishable in taste from real mushrooms. The appetizer is simple to prepare, but very tasty.

Number of servings: 4

Preparation time: 20 min

Total cooking time: 90 min.

Ingredients:

• Eggplants – 4 pcs.
• Chicken eggs – 2 pcs.
• Onions – 2 pcs.
• Seasoning (mushroom broth) – 1 tsp.
• Vegetable oil - for frying.
• Salt - to taste.
• Mayonnaise (for serving) - to taste.
• Green onions (for serving) - to taste.

Cooking process:

Step 1. Wash and peel the eggplants. Cut them into small cubes.

Step 2. Place the eggplants in a bowl.

Step 3. Beat the eggs until smooth.

Step 4. Add the eggs to the eggplants and mix well. Cover with a lid and leave for an hour. During this hour, the eggplants need to be stirred periodically.

Step 5. Heat vegetable oil in a frying pan. Place our eggplants in a frying pan and fry, stirring.

Step 6 Peel and cut the onion into small cubes.

Step 7. Add the onions to the eggplants in the frying pan and stir.

Step 8. When the eggplants are thoroughly fried, add mushroom-flavored seasoning. Mix thoroughly and cook for another 5 minutes.

Step 9. Fried eggplants “like mushrooms” are ready. Place them on a plate and serve. To taste, you can add salt, a little mayonnaise and sprinkle with chopped green onions.

Bon appetit!

Diseases and pests

The variety “Mushroom Pleasure” is resistant to most diseases. But he is also susceptible to a number of dangerous ailments:

• Mosaic. This viral disease affects the leaves of the plant, bright green marks appear on them, forming a bizarre pattern. As a result, tissue necrosis occurs, which leads to the death of the crop. The disease can also affect fruits, in which case they become covered with yellow spots. Affected bushes should be destroyed immediately.
• Stolbur. Symptoms of the disease manifest themselves in the form of mild chlorosis and a decrease in the size of the leaves. Over time, the green tint remains only on the tissues directly adjacent to the veins, the rest turns yellow, which is accompanied by withering and falling off. The fight against the disease is carried out with the help of systemic insecticides; fruits are removed from diseased plants earlier than from healthy ones.
• Gray rot . Signs of the disease appear on the crop in the form of growing, watery marks of a dark shade. Spots cover stems, leaves and even fruits. Over time, an unpleasant light coating appears, which then changes color to gray. To prevent the disease from spreading, the affected areas of the plant must be immediately removed, pinched and treated with fungicides in a timely manner.

To combat all three diseases, you need to normalize watering. The soil should be abundantly moist, but not swampy.

The crop may also be susceptible to attacks by a dangerous pest - the Colorado potato beetle. In this case, it must be dealt with mechanically (collected by hand and burned). It is advisable to use the drug “Bitoxibacilin”.

Preventive measures:

• disinfection of seeds in a weak solution of potassium permanganate;
• selection of strong plants for planting;
• spraying during the growing season with a soda solution with the addition of copper sulfate;
• timely destruction of infected specimens;
• compliance with crop rotation rules;
• disinfection of working tools;
• disinfect seed material before planting;
• cleaning and burning plant residues after each season.

When to collect from the garden?

The first fruits appear approximately 110-145 days after planting. At optimal temperature conditions, harvesting is carried out 20–35 days after the start of flowering.

In order for eggplants to ripen evenly, ripe fruits need to be picked every five days. If untimely cutting, ripe eggplants lose quality and begin to hurt. Therefore, you can remove them while they are still hard; after lying down for a while, they will become softer.

The yield of the variety is quite high. It varies between 7-8 kg per square meter.

Harvest and storage

The ripening of fruits in the variety Taste of mushrooms is uneven and long-lasting. The harvest can be harvested from August to late autumn. It is recommended to collect the fruits as they ripen every 5 days. It is better to remove hard vegetables: they last longer. During storage, the fruits reach the stage of full maturity. The fruits are collected by cutting them with pruning shears or a sharp knife; it is not advisable to tear them off so as not to damage the sepals.

Find out why eggplants turn green and whether they can be eaten.

Eggplant is not one of those crops that can be stored all winter. The maximum shelf life in a dry, warm cellar is 1 month. Specimens with clean, thick skin, without suspicious spots or damage, are selected for preservation. The length of the fruit is preferably 10–12 cm; the stalk is not removed. The taste of mushrooms has earned positive reviews from gardeners. The variety is unpretentious, has early ripening and excellent taste.