{"id":254235,"date":"2026-04-06T16:07:45","date_gmt":"2026-04-06T16:07:45","guid":{"rendered":"https:\/\/www.newsbeep.com\/us-ca\/254235\/"},"modified":"2026-04-06T16:07:45","modified_gmt":"2026-04-06T16:07:45","slug":"fungi-foods-launches-with-vegan-fried-mushroom-sandwiches","status":"publish","type":"post","link":"https:\/\/www.newsbeep.com\/us-ca\/254235\/","title":{"rendered":"Fungi Foods launches with vegan, fried-mushroom sandwiches"},"content":{"rendered":"

A restaurant specializing in vegan, fungus-based meals<\/a> has sprouted in Oakland.<\/p>\n

Fungi Foods is in its soft-opening phase, with a grand opening planned for April 9, at 434 25th St. in the Northgate neighborhood. On the storefront\u2019s preliminary menu are KFV bowls (\u201cKentucky Fried Vegan\u201d) with mashed potatoes and mushroom gravy, loaded mac and cheese, \u2018shroom lasagna<\/a> and \u201cNo Clucks Given\u201d brioche sandwiches with fried maitakes and Cajun ranch.<\/p>\n

\u201cYou\u2019ve all been asking since our first pop-up where you can find us, and we finally have an answer!\u201d the operators write on Instagram<\/a>. \u201cCome by and see the adorable mushroom-themed dining space we\u2019ve curated for you all to hang and connect with friends.\u201d<\/p>\n

Fungi Foods is a sister enterprise to Fungi Farms, which operates a mushroom-production farm in the East Bay. It\u2019s existed since 2022 as a pop-up at farmers markets and antique fairs, where, in addition to hot food, it sells grow kits for pink-oyster and chestnut mushrooms<\/a> as well as mushroom jerky.<\/p>\n

That jerky has gained a following and will be available at the new shop. It comes in varieties like sesame ginger, coconut curry and O.G. Mush, which the company describes as a \u201cteriyaki-inspired flavor with a subtle woodsmoke finish.\u201d<\/p>\n

Fungi Farms was started by Jake Stolz, a former server and bartender who moved to the Bay Area from Pittsburgh.<\/p>\n

\u201cAfter a friend introduced me to mushroom<\/a> cultivation, my brain went on the most intense creative journey to date,\u201d Stolz told Bold Journey magazine in 2025<\/a>. \u201cAfter my first successful grow, the next 72 hours were chaos in the most beautiful way. I was pacing back and forth in my Alameda apartment, where Fungi Farms was launched \u2014 calling friends, taking notes, laughing and smiling at what was to come.\u201d<\/p>\n

The business plan started small, but much like a puffball, it blew up. \u201cAt first, I just wanted to sell mushroom-based food at music festivals with my friends,\u201d Stolz said in the same interview. \u201cThat meant growing mushrooms and selling them at farmers markets to get some traction. Everything has just seemed to click since then, which tells me I\u2019m on the path I\u2019m supposed to be on right now.\u201d<\/p>\n

The limited menu for the new space is rounded out by a Caesar salad with oyster-mushroom \u201canchovies\u201d and fresh lemonade. And during soft-opening hours, there is also \u201cfree cornbread for all,\u201d which the company mysteriously promises is \u201cserved in a way you\u2019ve never had.\u201d<\/p>\n

Details: Soft-opening hours are 5 p.m.-8:30 p.m. Thursdays-Sundays at 434 25th St., Oakland; instagram.com\/thefungifoods<\/a> and thefungifoods.com<\/a><\/p>\n

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