The Agaricus is a large genus of fungi basidiomycetes containing both edible and poisonous species. It is estimated that there are about 300 species of Agaricus in the world.1 2 belong to this genus widely cultivated species, such as the common mushroom. The species of this genus generally have fleshy fruit bodies, mostly of medium to large size; the hat is initially hemispherical, then convex and finally more or less flat or slightly depressed, whitish or brownish. The foot is cylindrical and both regular and thickened or attenuated towards the base, always wears a ring, more or less developed, which can be persistent or deciduous and separates easily from the flesh of the hat.

The plates (hymenophore) are free, i.e. not fixed at the bottom, dense, very pale at the beginning (white, gray or pink) after a rosy pink, be strong or weak, and finally brownish-black. The meat is usually dense and firm, off-white but in contact with air becomes reddish or yellowish, sometimes light and some quite intense. The smell varies from species to species, including gently tangy, with scents of aniseed, reminiscent of bitter almonds or downright nasty in some species the yellow flesh. One of the species of the genus Agaricus is Agaricus Campestris.

The hat of Agaricus Campestris is white, although it may be covered with small scales, and measuring 5-10 cm in diameter. It is first hemispherical shape before flattening at maturity. The gills are initially pink, then red-brown and finally dark brown, as well as spores. The foot, relatively short, less than 7 cm is predominantly white and wearing a thin ring inconsistent. The taste is sweet. The white flesh becomes slightly reddish when bruised, as opposed to yellow agarics inedible Agaricus xanthodermus and similar toxic species. The medical mushroom called Agaricus blazei is available in the market. The AtlasWorld is one of the companies that produce this Agaricus blazei.