Orzo Salad With Marinated Mushrooms And Edamame

• 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)

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

white wine vinegar, brown sugar, thyme, olive oil, sherry, salt, mustard, fresh ground black pepper, garlic, bay leaf, mushrooms, frozen blanched, red bell pepper, orzo pasta

Taken from www.food.com/recipe/orzo-salad-with-marinated-mushrooms-and-edamame-244618 (may not work)