Inside a colorfully painted building in San Francisco’s Dogpatch neighborhood, research chefs with a food-tech startup called Sempera Organics are doing mind-bending things with mushrooms.

The three-year-old company’s growing portfolio of fungi food products includes ingredients for dietary supplements and “functional drinks,” for example, those promising health benefits. And then there is the company’s signature creation, a three-mushroom and chickpea protein called “Mamu” that looks like ground beef and is already sold at some Bay Area restaurants such as Copra in San Francisco and two Las Vegas resorts.