Cultivated mainstream mushrooms (buttons, cremini) are fine raw. And everyone eats them raw.
The only two mushrooms people generally recommend trying raw are the beefsteak polypore and the caesar's amanita. But this isn't because they are healthier when eaten raw, but rather because they have some unique culinary properties that are considered worth the risk when consumed in small quantities.
(2) There's some question about whether cooking mushrooms even resolves the issue.
(3) The effect seems smaller than that of potatoes and other acrylamide carriers, which we know, end-to-end, to be causative of human cancer.
You do you, but mushroom carcinogenicity is not on my behavior-alteration list.
(I don't like raw mushrooms so it's easy for me to say this).
Acrylamide, like many things, is known to be causative of cancer at extremely high doses. There is no indication that the levels found in food are harmful; it would be very difficult for a human to eat the levels of acrylamide shown to be harmful.
The list of things carcinogenic at doses two orders of magnitude larger than those found in food is large.
The more important consideration, from the limited reading I've done, is to limit consumption to cultivated mushrooms from reputable sources. Environmental toxins in raw mushrooms is a definite problem! But the white buttons you get at Safeway are no more likely to poison you than the potatoes or romaine you buy there.