1.  In a skillet, heat the olive oil, then add the sliced mushrooms. Sprinkle with salt.
2.  After the mushrooms have cooled, combine them with the cannellini beans and basil microgreens.
3.  Combine all of the chickpea cake ingredients in a mixing bowl.
4.  Preheat an empty non-stick skillet over moderate heat to cook your chickpea batter.
5.  Add a few teaspoons of olive oil to the pan and wait for it to warm up for another minute or two. When the Panisse touches the pan, you want it to sizzle.
6.  Pour the batter into the skillet. Stir the batter constantly with a whisk until it thickens, then transfer to a heat-resistant rubber spatula to stir consistently for a few minutes more.
7.  Let it cool slightly before covering it with plastic wrap, pressing it against the top to form a seal, and placing it in the refrigerator to chill entirely for an hour or overnight.
8.  After the block has cooled, cut it in half and slice each half into ½-inch thick slices.

PANISSE
1. Preheat an empty skillet over moderate heat for a few minutes, then add 1 or 2 teaspoons of olive oil and the Panisse slices carefully.
2. Sauté for 3-5 minutes on each side, or until golden, and finish with your topping.