I am a firm believer that everybody should eat and drink what tastes good to them. That simple. Every person has a different palate. Every person finds different tastes pleasurable. Find what makes your tastebuds sing and go with it! That being said, there are many wine and food pairing tips that work beautifully for the majority of the population.
* Mushrooms add earthiness to a dish and have a natural affinity for earthy wines.
* Mushrooms that are darker, especially reconstituted dried mushrooms, make almost all foods red wine friendly.
* Mushrooms that are light colored, creamy and textured (shiitake, chanterelles, oyster, button) help dishes go well with white wines, especially those with texture (Chardonnay, oak-aged Sauvignon Blanc and Pinot Gris).
Savor 
I am SOOOO with you. Keeping an open mind when it comes to wine is the most important thing. And I agree with your suggestions. Silvaner can be pretty nice with the light mushrooms, too.
Great suggestion! Thanks for sharing.