My sister has the same issue. She likes the flavor, but only likes to eat them if they are very well cooked (sauteed). They can be made to give up a surprising amount of moisture, and as that happens, two things occur: their texture firms up, and their umami flavor intensifies.

Someone else mentioned about serving them up over meat/steak as a good way to dip your toe into mushrooms, which is excellent advice. I like to sautee them with oil/butter, diced onion, and a dash of Worcestershire. Cook them way, way down. They will firm up and almost taste beefier than the beef. Sharing them in the same bite with the meat also helps mask any lingering textural issues.