To optimize the condition of microwave extracting Chroogomphidius viscidus polysaccharides (CVP) and evaluate the antioxidant activity of CVP. Response surface methodology was used to optimize the extraction process of polysaccharides extracted from Chroogomphidius viscidus, sevage was used to remove proteins from the crude polysaccharides of Chroogomphidius viscidus, and DPPH was used to evaluate the antioxidant activity of CVP in vitro. Selecting the ratio of liquid to material, microwave power, microwave temperature and microwave time as the four parameters of the response surface analysis method, and analyzing its influence on the yield of polysaccharides, using the Design-Expert software for the second response surface analysis of the test data. The optimum extraction process conditions were as follows: microwave time 25 min, microwave temperature 70°C, microwave power 780 W, liquid-to-feed ratio 30:1, and polysaccharide yield reached 15.00%. After 6 times sevage removal of protein in the crude polysaccharide of Chroogomphidius viscidus, the protein removal rate can reach 97%. The highest scavenging rate of the purified CVP on DPPH free radical can reach 77%. Microwave extraction technology is suitable in the extraction of CVP, and CVP shows a stronger antioxidant capacity.