The white mushroom (Agaricus bisporis), called champignon de Paris in France, is the most widely cultivated mushroom in the world. Virtually every grocery store in the western world carries this mushroom (in canned and fresh preparations). An agaric, its gills are often left on in preparations. It can be found cooked on pizzas and casseroles, raw on salads, and in various forms in a variety of dishes.
A familiar wild mushroom, the meadow mushroom, can be found throughout much of the United States. However, care must be taken, as it resembles the immature stage of a number of dangerous Amanita species.
Growers of white mushrooms often must watch out for the weed mushroom (Panaeolus subbaleatus), a hallucinogenic mushroom that grows in the same environment and has a similar appearance.
