Orzo Salad With Marinated Mushrooms And Edamame - cooking recipe

Ingredients

1/2 cup white wine vinegar
1 tablespoon brown sugar
1 tablespoon fresh thyme leave
2 1/2 tablespoons olive oil
1 tablespoon dry sherry
1 1/2 teaspoons salt
1 teaspoon dry mustard
1/2 teaspoon fresh ground black pepper
2 garlic cloves, minced
1 bay leaf
7 cups quartered mushrooms (about 1 pound)
2 cups frozen blanched shelled edamame, thawed (green soybeans)
1 cup chopped red bell pepper
1 cup dry orzo pasta (about 2 cups cooked rice-shaped pasta)

Preparation

Combine the first 10 ingredients in a large saucepan; bring to a boil.
Reduce heat; simmer 10 minutes. Stir in mushrooms, edamame, and bell pepper; cook 1 minute.
Place mushroom mixture in a large bowl; cool to room temperature. Discard bay leaf.
Add pasta, and toss to combine. Cover and refrigerate overnight.