Episode 21: Vega(n) Zoervleis

| Rianne Hagen

In this brand new episode of Rianne's Recepten: veg(an) zoervleis. Zoervleis or Zoervleesj is a regional dish from the Province of Limburg. So get your pots and pans ready and cook!

Ingredients (4 persons)

750 g mixed mushrooms
2 white onions
60 g butter or 4 TBS oil (rapeseedoil)
30 ml vinegar
250 ml vegetable stock
2 bay leaves
2 cloves
50 g dark brown sugar
100 g apple molasses (appelstroop)
150 g Ontbijtkoek
80 g walnuts

Serve with fries, mayonaise and applesauce


Clean the mushrooms with a paper towel. Chop them roughly. Quarter the large ones and halve the small ones. Leave the smallest ones whole. Finely chop the onions. Sprinkle 1,5 teaspoon salt on the mushrooms and let them sit for a while.

Pre-heat half of the butter/oil a pan on mediumhigh-high heat. Fry half of the mushrooms and onions until they are brown. Take them out of the pan and fry the other half of the mushrooms and onions in the rest of the butter/oil.

Add all mushrooms and onions back together in the pot. Turn the heat down low. Add the vinegar, stock, bay leaf, cloves, 150 ml water, molasses, sugar* and crumble the Ontbijtkoek on top of it.

Let it cook for 5 minutes with the lid on, on a low heat. Remove the lid, and continue cooking for 7 minutes, on a low heat. Stir regularly. Bring to taste with salt and pepper. Roughly chop the walnuts and add them to the Zoervleis.

Eet smakelijk.

*Personal note: to prevent it from becoming too sweet, you could either leave out the sugar (but you’ll get a different flavour) or gradually add it to your personal taste.

Original recipe from Lekker Lokaal – Laura de Grave https://www.foodwriter.nl/lekker-lokaal

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