The Helsieni mushroom farm
Our mushroom farm consists of two ex-Reefer shipping containers in Kutojantie 12, Espoo. The oyster mushrooms love to grow in our substrate we make with organic materials like used coffee grounds. Just next to the farm there is our office where all the Starter Kits and Growkits are prepared for you to grow your own mushrooms on your morning coffee grounds at home.
Local Food – Fresh mushrooms
Our oyster mushrooms are available around the year! You can always get Helsieni’s locally produced fresh mushrooms on your table in the Helsinki Metropolitan area. The mushrooms are at their best when they are freshly harvested, but they store in the fridge for at least 10 days. We also cooperate with seasonal mushroom pickers and growers so that we can offer you a broader selection of mushrooms during the late summer and autumn.
Where to find our mushrooms
We sell oyster mushrooms in supermarkets like K-Citymarket Ruoholahti and K-Supermarket Postitalo and K-Supermarket Mankkaa. Ask your shopkeeper to get Helsieni oyster mushrooms to your local store!
The third option is to buy the products through Uudenmaan ruoka foodhub. Orders are delivered to pick-up points with flexible opening hours. Uudenmaan ruoka is a platform that allows you to buy directly from local producers.
Helsieni’s mushrooms bring to mind many things: always fresh, they store well and most importantly: delicious. I admire the passion of the growers, which is reflected in the quality.Henri Alén, Ultima Restaurant
Our restaurant customers are happy to serve dishes created with our mushrooms. Here are some of them: Nolla, Ultima, Lapland hotels Bulevardi, Kuurna, Sikke’s, Kolmonen. Ask the great chefs in Helsinki for Helsieni oyster mushrooms to get a beautiful and delicious experience!
Mushroom farming innovation
The Helsieni farm in Espoo is a pioneer of urban modular mushroom farming in Finland. For us modularity means flexible production than can be scaled up or down, unlike big factories, as demand fluctuates. We are developing and using low-tech solutions for growing food in the cities. We try to incorporate circular economy principles in all elements of our business. Our farm is continuously developed based on the research we make in these areas.
We believe in open source and sharing knowledge. Below you will find our publications.
In the natural world there is no concept of “waste”, everything is food for something. In our organization we intend to maximise the use of organic materials for mushroom production. We use for example coffee ground waste from restaurants, offices and cafés as a part of the substrate for the mycelium. After producing mushrooms at the farm our spent substrate is used in outdoor mushroom growing – like in mushroom beds – or in garden work or composted. So in the end all the organic material returns to the soil.
Our environmental impact can be reduced if we treat non-organic materials as precious and try to reduce, reuse, repair them. We want to grow mushrooms using as little plastic as possible and using commonly available tools and equipment instead of high cost specialized mushroom equipment.
We want our farm to use as little energy as possible. We are developing methods that avoid needing energy and we are designing our systems so that they can switch to renewable energy if needed.
Tours & workshops
We organise tours and workshops for private groups, schools or associations. Come and learn about the fascinating life of fungi, mushroom farming or get your hands dirty and grow them at home!