Snap Pea and Marinated Mushroom Salad

3/4 c. extra virgin olive oil
6 T. white-wine vinegar
Coarse salt and pepper
9 oz. button mushrooms, sliced 1/4" thick
8 c. sugar snap peas (about 1 lb.)
1 T. chopped fresh thyme

Marinate mushrooms: In medium bowl, whisk together oil, vinegar, 1-1/2 t. salt, and 1 t. freshly ground black pepper. Add mushrooms, toss to coat, and marinate, covered, for at least 45 min., or up to overnight.

Cook snap peas: Fill large bowl with ice water and set aside. Bring large saucepan of water and 1 T. salt to a boil. Add snap peas and cook for 2 min. Drain peas in colander, and immediately submerge in bowl of ice water. Let sit until chilled [2 min.]. Drain and transfer to large bowl.

Drain mushrooms and discard all but 1 T. marinade. Toss mushrooms with snap peas, reserved marinade, and thyme.

Serves 12.

From Potluck Favorites (Country Living magazine), p. 44.