Dave, your list of mushrooms pretty much duplicates the ones that I harvest. I am pretty leery of gilled mushrooms. Made myself sick off ringless honey mushrooms one time. In some areas they are good, but in other areas, they will make you sick.
The boletes are the ones that I really enjoy and feel safest harvesting. Once in a while I will get lucky and find a prolific oyster mushroom log. Meadow mushrooms are my favorite gilled mushroom. I've found cinnabar chanterelles, but the only yellow chanterelles I've found have been past their prime. Also found a hen of the woods before I was sure what it was. Now I can't find another one! And sulfur shelf is unmistakeable. Have found a lot of others that I've identified, but not been tempted to eat. Am still dreaming of finding black trumpets.
I can easily identify the worst poisonous ones, like amanitas and deadly gallerinas. But since I find the gilled mushrooms harder to identify, I generally leave them alone.
I'm surprised you said that roasted dandelion roots make a "decent" coffee. The best coffee I've ever had was from roasted dandelion roots... smooth, incredibly complex with chocolate undertones. Maybe a lot depends on what temperature you roast them at?
We don't have Canadian thistle, but do have bull thistle. The immature flower stalks are really good raw or cooked, like a stronger celery. I've cooked the roots of immature bull thistles before. They have a mild turnip like taste and I enjoyed them, but they gave me the worst gas I've ever had!
Also, we don't have burdock here, and jerusalem artichokes are rare this far south.
I haven't had a lot of luck leaching acorns. Hard to get all the bitterness out. I saw a show once where someone processed them in a blender in cold water, and apparently had good luck with that, so I will try it this fall
I've also read that seaweed from cold northern waters is very good, but it gets iffy down south. Euell Gibbon's Stalking the Blue Eyed Scallop opened my eyes to the wealth of food available on the beach... and how to fix a lot of it so it tasted edible!
Alf, if you want the very best introduction to the safest mushrooms to start with, get this book.... it's an awesome guide for beginners and intermediate mushroom hunters: Edible Wild Mushrooms of North America: A Field-to-kitchen Guide - Paperback (1992) by David W. Fischer and Alan E. Bessette