In a pan heat up the olive oil and briefly fry the garlic. Add mushrooms and braise for 20 minutes.
Separately boil the water, add Vegeta Chicken stock cube and cook for 5 minutes. Pour the stock over the mushrooms.
Add tomato paste and corn flour diluted in milk. Stir well and bring to boil. Simmer for few minutes.
Sprinkle with parsley and serve with cooked gnocchi pasta.
For a more aromatic taste, fry the mushrooms in hot oil with grounded black pepper first and then add garlic.