16ouncesbutton or cremini mushrooms, thinly sliced
2canned chipotle chiles in adobo, diced
2tablespoonschopped Italian parsley, plus more for garnishing
1teaspoonkosher salt
1/2teaspoonblack pepper
1/2teaspoonground cumin
1/4teaspoondried dill weed
Pinchcayenne
1/4cupdark beer such as Shiner Bock
8ouncessour cream, plus more for serving
Instructions
In a large pot, cook the noodles according to the package directions until tender. Drain.
Rinse out the pot and return it to the stove. Melt the butter on medium-low then add the onions. While stirring occasionally, cook until softened, about 5 minutes. Add the minced garlic and cook for 30 seconds.
Add to the pot the mushrooms, chipotle chiles, parsley, salt, pepper, cumin, dill weed, cayenne, and beer. While stirring occasionally, cook until the mushrooms are softened and the liquid is almost reduced about 7-10 minutes.
Stir in the sour cream until well combined, then add back the noodles. Toss until blended then serve warm garnished with parsley and with more sour cream on the side.