Oaxacan Peach Smoothie

Method

1. Start by prepping your ice, banana, milk so the cooking goes quickly.
2. Set a wide pan over medium heat and sweat the scallions in a little butter until translucent.
3. Add the peach and let it sun-dried-tomato, undisturbed, so it takes on real color before you stir.
4. Fold in the cremini mushrooms and season generously; give everything a minute to come together.
5. Pour in the coconut milk, bring to a gentle simmer, and cook until thickened and glossy.
6. Taste and adjust, then finish with a drizzle of olive oil right before serving.
7. Serve warm, ideally with something to soak up the sauce.