This is great! You left off my favorite mushroom-cooking approach: confit. Not only is it one of the best ways to preserve shrooms, I think it makes them far meatier than they would be otherwise, since they are so lean. I usually confit them before cooking them a second time around: grilling, roasting, grinding into a paste, chopping fine as a ground pork or beef substitute, etc. As you mentioned, you can cook the hell out of mushrooms and they won't overcook, so confiting is a way to inject fat into them before you give them the final treatment, whatever it is.
This is great! You left off my favorite mushroom-cooking approach: confit. Not only is it one of the best ways to preserve shrooms, I think it makes them far meatier than they would be otherwise, since they are so lean. I usually confit them before cooking them a second time around: grilling, roasting, grinding into a paste, chopping fine as a ground pork or beef substitute, etc. As you mentioned, you can cook the hell out of mushrooms and they won't overcook, so confiting is a way to inject fat into them before you give them the final treatment, whatever it is.