Cornbread & Gravy with Portobello Steaks

Name: Cornbread & Gravy with Portobello Steaks
Yield: Serves 4
Cuisine: American
Ingredients: ¼ cup [50 g] brown sugar; ¾ cup [100 g] all-purpose flour; 1 tsp sea salt; 1 tsp baking soda; Kernels cut from 2 fresh corn cobs (optional); 3 Tbsp vegetable oil, plus extra for oiling; 2 garlic cloves, minced; 2 Tbsp vegan margarine; 2 Tbsp cider vinegar; Scant ¾ cup [175 ml] unsweetened soy milk; 1 Tbsp water; 1 tsp egg replacer; Heaping 1⅛ cups [175 g] cornmeal or polenta; Heaping 1⅛ cups [175 g] cornmeal or polenta; 3 Tbsp all-purpose flour; 2 Tbsp dark soy sauce (or Bragg Liquid Aminos or Maggi Liquid Seasoning); ½ cup [125 ml] vegan red wine; 2 Tbsp dark soy sauce (or Bragg Liquid Aminos or Maggi Liquid Seasoning); 2 Tbsp dark soy sauce (or Bragg Liquid Aminos or Maggi Liquid Seasoning); 2 shallots, finely chopped 2 garlic cloves, minced; 1 cup [100 g] fresh mushrooms, thinly sliced; Scant 2½ Tbsp [35 ml] olive oil; 2 shallots, finely chopped 2 garlic cloves, minced; 1 cup [20 g] dried mushrooms; 1 Tbsp vegetable bouillon powder; 4 large portobello mushrooms; Freshly ground black pepper; Handful of flat-leaf parsley, finely chopped; Pinch of sea salt