Orzo Salad With Marinated Mushrooms And Edamame

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1/2 cup white wine vinegar

1 tablespoon brown sugar

1 tablespoon fresh thyme leaves

2 1/2 tablespoons olive oil

1 tablespoon dry sherry

1 1/2 teaspoons salt

1 teaspoon dry mustard

1/2 teaspoon freshly ground black pepper

2 garlic cloves, minced

1 bay leaf

7 cups quartered mushrooms (about 1 pound)

2 cups frozen blanched shelled edamame (green soybeans), thawed

1 cup chopped red bell pepper

2 cups cooked orzo (about 1 cup uncooked rice-shaped pasta)

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